As a small child, I hated tomatoes in any form. I particularly remember hating spaghetti sauce; it seemed so sour, so acidic, stinging my lips and hurting my stomach. Like many green vegetables at that time, tomatoes also made me gag.
In one of the few food compromises I recall from childhood, my mother made a separate dish for me when spaghetti was served: Buttered Noodles. Soft, squishy, chewy, buttery, salty, peppery, heaping bowls of elbows; it was delightful to surreptitiously poke my tongue into one end of a noodle, split the bent tube and then stick that noodle-covered tongue-tip out at the others around the dinner table. When finished playing, I could then chew it, and slurp up a few more, since butter didn’t show on my face like splashed tomato sauce might have–all of this presuming no grownups were around.
Comforting and simple, I loved buttered noodles’ starchy blandness–though I didn’t consider them bland; I considered them delicious beyond words.
Then one evening I bravely tested a worm of vermicelli with tomato sauce and my head jerked up, “What?! You’ve been keeping this from me? I LOVE spaghetti with sauce!” My mother, I am sure, rolled her eyes. This particular jarred sauce was savory and didn’t make me feel icky at all. So I left the buttered noodles of childhood behind as my tastes matured.
But I still didn’t like all tomatoes, just spaghetti sauce. No fresh ones, too watery, and my mother agreed–there is no tomato like a New Jersey farm tomato; having none of those available in our Midwestern kitchen, she didn’t press the issue. As a teenager, I tried small quantities of chopped tomatoes on Mexican food, to cut the heat. Then thin slivers of tomato on a burger, or in a salad. Over time I diversified, and now even love thicker sliced tomato with fresh mozzarella and basil leaves. Every once in a while I get that childhood gag reflex, but not very often.
I changed my mind, I grew my tastes. I didn’t have to force liking tomatoes either–my desire for them came on my own terms, without someone else’s requirements.
Along with tomatoes, I now eat all kinds of green vegetables–they are some of my favorite foods! and in another area, I have expanded past my color palette of jewel-like purple and blue to appreciate earth tones, browns and even oranges. (My kitchen is painted a dull historical green and accented with red, of all colors, with mud- and rust-colored rugs.)
Preferences shift, and I want to be open to that–not too rigid, in food and color choices, or relationships, or beliefs about the world. “Curious” is the word they use in Kripalu yoga.
As I increase my practice in preparation for Yoga School, I learn to be curious as I study the edge of my likes and limits. Ready to laugh at myself and my foibles. Maybe I will grow to love huge dripping slices of tomato raw in my mouth–maybe I will grow to love the burning ache in my hip during Pigeon Pose or every damned time I lose my balance in Tree Pose. Who knows?
….So all that serves as an introduction: I used up some tomatoes the past couple weeks.
I’m pretty exhausted from weight lifting, walking in the snowstorm that arrived yesterday, and Yoga Flow sessions, so I will share the photos and leave references if you Gentle Readers desire the recipes. Every one of them used tomatoes.
Cabbage and sweet potatoes formed the basis of Cape Verde Vegetable Soup.
The carrots and peppers filled out vegetarian chili.
My favorite adapted recipe, Green Chili and Corn soup, used tough late summer Community Garden corn softened by the freezing process, and more black beans.
Plenty of tomato based soups and chilies to go around this frozen month of February–though I think I’ll make some buttered noodles, very soon.
I hated tomatoes and then I loved them, but only in some forms. What does that say about changing your mind? Being open? What happens when you don’t force things?