A Diet-Friendly Combo: Tomatoes + Emilia Organic Balsamic Cream (250ml)

My Little Trick to Eat More Tomatoes

A Diet-Friendly Combo: Tomatoes + Emilia Organic Balsamic Cream (250ml)

Words by Jeong-Yoon Lee

 

Every time I pass by Aram Fresh Market in Yangjae-dong, I take a moment to check what fruits or vegetables are in season.

If tomatoes are priced right—by my standards—I pick them up without hesitation.

Most of the time, when I buy tomatoes, it means I’m planning to make magic soup again.

But this time, there was another reason.

 

While cleaning out the fridge, I found the Emilia Organic Balsamic Cream (250ml) I had bought for my niece’s visit—still sitting there, completely untouched.

I’d originally ordered both the balsamic and some truffle oil to make a nice salad for her.

That’s when I learned a very important lesson: balsamic and truffle oil do not go together.

The flavors clashed so badly that I couldn’t bring myself to eat it again.

The truffle oil, I managed to finish off bit by bit, but the balsamic cream just sat in the fridge… for way too long.

 

I didn’t want to waste it, though, so I figured—why not try it on tomatoes?

At least tomatoes are reliable. They rarely disappoint.

 

 

I bought 7 tomatoes for 5,000 won.

Used 4 of them in my magic soup, and sliced the remaining 3 up for breakfast.

I mixed them with cabbage (also part of my magic soup stash), packed it all into a container like a little breakfast lunchbox, and boom—breakfast was sorted for the next few days.

All I had to do was open the fridge in the morning.

 

The reason that balsamic cream sat untouched for so long was because of that one bad experience with truffle oil.

It left such a weird taste in my mouth that I never went back for a second try.

But once I used it only with tomatoes, no truffle oil in sight—it was actually nice!

That slightly sweet, tangy flavor of the balsamic cream really worked well with the tomatoes.

 

Cherry tomatoes are sweet and tangy enough to eat as-is, but regular tomatoes definitely benefit from a little dressing up.

Apparently, tomato season runs from mid-May to September, so now’s the perfect time to stock up and enjoy them while they’re at their best.

 

Sometimes, your best meals come from fridge-cleaning experiments.

And if I keep this up, I might finally finish that bottle of balsamic cream—one tomato at a time.