Tomatoes
My garden is full of ripe, juicy tomatoes. They are so numerous that they have graduated from salad status to main dish. I add them to pasta and slice them up with fresh mozzarella. The flavor of a fresh picked, vine ripened tomato is intensely sweet and mildly acidic. Most store bought tomatoes are picked green and ripen en route to local stores which diminishes the taste of the fruit. The flavor of a home grown, vine ripened tomato is unsurpassed.
Fresh tomatoes pair perfectly with extra virgin olive oil, minced garlic and fresh basil. Toss this in some warm pasta until the tomatoes are slightly wilted. The warm pasta intensifies the flavors of the tomatoes, basil and olive oil. Season with salt and pepper to taste.
When I have at least four of five tomatoes I will slice them up and drizzle with extra virgin olive oil and season with salt and pepper. If I want a more substantial dish I add fresh mozzarella and basil. My favorite part of eating this salad is using bread to mop up the olive oil and tomato juices.
115 Comments July 19, 2010
