tomatoes tonight, times two

July 16, 2013

I love alliteration to a fault.

And the red, ravishing fruit that’s best picked at the height of summer.

No, not that one.



Which you can very quickly make into a snappy soup like this:

…by blending whole tomatoes with a few spoonfuls of good pesto and simmering over a flame until broken up.

Or raw and layered betwixt slices of grilled eggplant and fresh mozzarella like so:tomatotrio

…with a requisite shower of torn basil, a slick of olive oil, a splash of balsamic, a sprinkle of kosher salt, and a scattering of freshly ground pepper.

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