Summer Lunch, to Celebrate Tomatoes

Summer Lunch - Serves 1

1 pound local, ripe heirloom tomatoes, any sort
sea salt, preferably Maldon or something else nice and crunchy

Rinse and chop tomatoes.  Place in bowl.  Sprinkle salt over and eat.  Although the first of the season heirlooms should be eaten as simply as possibly, you may, if you must, add any of the following: torn basil leaves, good olive oil, freshly cracked pepper, fresh mozzarella, crusty bread or toast points, room temperature pasta or some nice sherry or balsamic vinegar.

1 cup of chopped delicious heirloom tomatoes is very low in calories (37), and provides 78% of your daily vitamin C, 22% of vitamin A, 16% potassium and unmeasurable happiness.