But I’m not an antitomatovangelist, and I haven’t been reading news of the late blight with any particular relish (oh, come on). However, one great thing that’s come out of the tomato drought is that people are starting to talk about tomato substitutes in recipes. Because leaving aside their disgusting taste, their solid-yet-liquidy consistency is difficult to replace or just leave out of many of the recipes which call for the little bastards.
The most intriguing idea I’ve come across is cucumbers, which makes a lot of sense texture-wise, but very little on the flavor front.
Any other ideas?