Strawberries are at their sweetest right now, going all the way through the summer.
I decided to try this out and see how well it worked.
I can’t take credit for this concept.
One more note: Strawberries tend to be more expensive than tomatoes.
And let’s be honest: sometimes you’re simply trying to use what you have on hand.
I replicated that, simply subbing slices of vine-ripened tomato with sliced strawberries.
The result was pleasant, if not a bit too subtle.
The added sweetness, acidity, and prune-like flavors of the balsamic glaze helped the salad really pop.
Exhibit B: In a Grilled Cheese Sandwich
Chef Woolley’s sandwich suggestion had me most intrigued.
The sandwich had a flavor that was reminiscent of a mildly savory strawberries and cream ice cream.
My salsa fared better with a squeeze of lime and an extra pinch of sugar.
Keep in mind that this substitution is for fresh versions of both kinds of produce.
I won’t be trying stewed strawberries in place of tomatoes in a pizza sauce anytime soon.
