What about the annual tomato war fought every year in Italy? Two competing armies bombard each other using tomatoes for canonballs, flinging them from gigantic sling shots and bouncing them from see saws. The serious warriors wear armor, shields and helmets. Farmers donate tomatoes by the truckloads. Wine flows freely. The scene is loud and messy. Spectators tail-gate. They cheer, feast, dance and sing regional songs.

Ancient recipe never published:
When I was a little girl I knew when Mrs. Pedine up the street was baking tomatoes because of the wonderful smell. I learned this recipe by watching Mrs. Pedine. It is seasonal.

Take a big heavy, sharp, wide- blade knife and on a cutting board, chop the devil out of several cloves of garlic, a chunk of salt pork and lots of fresh parsley.

Chop, pound and smear with side of blade until consistency of a paste.

Cut tops off fresh tomatoes and place them cut side up in a lasagna pan.

Score and put a daub of the paste in the center of each tomato.

Bake in oven until well cooked. The tomato skins will look dry and pulp of tomato will be very soft, almost soupy.

There will be a pool about 1-2” deep of delicious, scrumptious juice on the bottom of pan. The smell is to die for.

Serve in bowl with lots of juice.

Sop up the juice with crusty, hearty Italian bread (no doughy Wonder bread).
Breath in the smell. Mangia!

-Carole Harris