It's tomato season. And I'm the sort of girl who can never pass up a bargain - or a gift bag from someone's garden. So I have pounds of fresh, ripe tomatoes in my kitchen, and the bounty seems to be never ending. Green zebra, yellow grape, heirloom, cherry sweet, roma, you name it. Tomatoes coming out my ears.
It's my mission to do more than just tomato sauce, and not to spend hours each day peeling and de-seeding (for instance). I've decided that, every day until the tomatoes are gone, I'm going to make something different. It's either got to be (a) easy or (b) be a fantastic way of preserving the bounty. Today's is the easiest of all - fresh tomatoes with olive mayonnaise.
Grape and cherry tomatoes, rinsed
Crusty bread and blanched veggies
2 large cloves garlic, peeled
pinch salt
8-10 kalamata olives (or other brine-cured olive)
1 egg yolk
1/4 c olive oil
Arrange tomatoes, bread, and other dippables on platter. With mortar and pestle or on cutting board with chef's knife, crush garlic into paste. Sprinkle salt and grind in. Pit olives and chop roughly; work into garlic mixture. Add egg yolk (1/2 of yolk is enough) and work in. Add olive oil slowly, until mixture is the consistency of a thick mayonnaise. Serve.
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