Around these parts (and across most of the United States) tomatoes are setting, ripening and exploding with deliciousness at every turn. I took a visit to the largest seasonal farmers' market in the Philadelphia area this afternoon, and there were tomatoes everywhere I looked. Mountains of heirlooms, rows of red and orange cherry tomatoes in pint boxes and tables of perfect, round, red New Jersey tomatoes.
I left with a large shopping bag full of fresh, local, mostly organic produce, including a pint of sweet cherry tomatoes and several nice-sized yellow heirlooms. First thing I did when I got home was slice a bunch of the cherries in half and toss them with a little chevre. I drizzled the tomatoes and cheese with a little good olive oil and showed it a couple of turns of pepper. Then I dug in. The near-sugary flavor of the tomatoes coupled with softness of the cheese lifted my mood and made me wish that it could be summer all year round, so that there would never be a time when tomatoes like these weren't available.
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Reader Comments (Page 1 of 1)
7-31-2007 @ 12:39AM
Mrs. B said...
My favorite use of fresh tomatoes:
Two pieces toasted wheat bread,
Spread one slice with mayo; one with peanut butter,
Place fresh, sliced tomatoes in between,
Eat.
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