I had the impression that Charlie Chaplin is actually medium sized, but I’m not sure.
- approx. 6 inches across; 11.1 oz.
This first fruit I had for lunch had a watery mild front end with sweet building into umami middle and lingering acid tang. More of a savory tomato.
- It lacked the punch to eat fresh, so I thought the best parts of the flavor profile would intensify if cooked — I cut it up, sprinkled with kosher salt, added a few more cocktail sized other tomatoes (also tending to be mild) cut in quarters, and heated with EVOO and braised in kefir whey for 10 minutes, then added leftover pasta and topped with lumpy kefir “cottage cheese” (my kefir had over fermented and separated) and baked until kefir cheese had melted (about 15 minutes). The juices had come out of the cut up tomato pieces and made delicious sort of “kefir of” tomato soup filling halfway up the baking bowl that I could enjoy separately, then I ate the reheated left over penne with meat sauce and a piece of lasagna loaded with the richly flavored stewed tomatoes.
Topped with this year’s dried purple basil and marjoram, and served with a dollop of hot pepper sauce, the result was absolutely delicious, and I ate all of what I think was probably 2 or 3 portions.
