I’ve always loved tomatoes – the cooked variety. I love them in spaghetti sauce, pizza sauce, sauteed, mixed up in salsa…all sorts of ways! But I’ve never been a fan of raw tomatoes. I don’t care if you dress them up in a hamburger and cover them with ketchup and mustard, raw tomatoes are GROSS.
So when tomatoes came under scrutiny for causing salmonella, I was happy. Yes, you heard me right! It was a great time in my life. I no longer had to tell restaurants to “hold the tomato” when I ordered a salad. I no longer had to pick tomatoes off my sandwiches. I was free! And in the back of my mind, I felt justified.
I always knew there was something sinister about raw tomatoes. I mean, they are the color of blood! That by itself should warn you off.
Last week, when I confidently ordered my low-carb breakfast at a popular restaurant that shall remain unnamed (*cough* Cracker Barrel *cough*), I was in for quite a shock. I had settled back comfortably in my booth and was enjoying a delightful conversation when I saw the waitress approach with our food. Hurray!
She set my plate in front of me.
Something was dreadfully wrong.
Sitting on the corner of my plate were two plump, fresh, slices of TOMATO.
They stared up at me, oozing their salmonella juice all over my eggs and laughed like Cruela de Vil. I could hear the music from “Psycho” play in the background as I looked at my plate in horror.
Which brings me to a question… Is anyone else getting tomatoes with their food again? Or was I singled out for a nefarious purpose? Hmm.