Though we would probably have been content to take Vernick at his word, the exacting chef brought with him a pantry’s worth of ingredients to make his case. He brought homemade ketchup of tomatoes, molasses, Worcestershire, rice wine vinegar, onion, garlic, ancho chiles, raisins, sugar salt, and miso. He brought a killer cocktail sauce made with two parts tomatoes for each part grated fresh horseradish. He even brought curds with which to make fresh mozzarella—to be paired with a tomato condiment, of course. But the strategy that was the simplest was perhaps the most profound: If life gives you overripe tomatoes, make tomato water.
Or: add a little olive oil to a large skillet, crush or finely chop some garlic, finely chop an onion, fry them up gently until the onion is translucent, chop up those tomatoes toss them in, add some Italian herbs, some salt and pepper, and a splash of red wine. Cook over a medium-low heat for 20 minutes, and enjoy over some pasta with fresh Parmesan grated on top.
Peeling tip: Throw them in the freezer. When you take them out of the freezer, let them rest for about 15-20 minutes. The skin will come of easily after running them under some warm water.