Every summer, chefs and home cooks alike (not to mention certain food blogs) go ga-ga when those deeply colored, strangely shaped heirloom tomatoes come in to season in the city's Greenmarkets. Restaurants put together tomato-centric tasting menus, friends pop 'em like candy, and we'll certainly be running our fair share of tomato recipes here on Serious Eats. Me? I groan. I agree, the tomatoes are gorgeous. I believe they're summer incarnated. I know they're juicy and ripe and delicious, and yet...I just don't like them.
I want to like raw tomatoes, really, especially in the peak of summer, when they taunt me from every angle. But I never have—it's a textural thing, something about the pulpiness and the little seeds that pop in your mouth and the fleshy fibrous meat. I'm shuddering just thinking about it. I'll take tomatoes in pretty much any other incarnation: sauced, souped, sun-dried, roasted, or made into ketchup. But much as I would like to, I simply cannot bring myself to eat them raw.
What about you? What food don't you like that you wish you did?