| (Or these two-ingredient summer cocktails.) View this email in your browser | Manage newsletter preferences COOK THIS NOW Tomato Salad With Pine Nuts and Pomegranate Molasses Come August, I feel like I’m contractually obligated to eat a tomato salad at least once a day. The season of the perfect tomato is so fleeting, you know? And I’m constantly worried it will be over and I won’t have had my fill.
A simple plate of sliced tomatoes with salt, pepper, and olive oil often fits the bill, but sometimes I want to up the ante. That’s when I reach for this recipe, where pomegranate molasses turns up the dial on the tomatoes’ fruity sweetness. Hiding in the wings: plump golden raisins that have been soaked in vinegar so they turn into sweet-tart balloons of flavor. Thinly-sliced red onions (don’t forget to rinse them), basil, and toasted pine nuts round things out, and quell my tomato anxieties (for a few hours, anyway).
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