I say tomato

epicurious

Howdy folks.  Sorry, it's been a little too long since I've posted on this puppy.  Today when I went to my inbox, I found this great little article about this summers bounty:  The tomato, or the "apple of love".  If you live in my neck of the woods, you probably have friends, neighbors, and family who are constantly sending you home with a bag full of these beauties.  Here's a yummy recipe courtesy of Ina Gartens Back to Basics:

Tomato Caprese Salad

12 plum tomatoes, cut in half lengthwise, seeded

1/4 cup good olive oil, + a little extra for drizzling later

1 1/2 tablespoon balsamic vinegar

2 large garlic cloves, minced

2 teaspoons sugar

Kosher salt and freshly ground pepper

16 oz. fresh salted mozzerella

12 fresh basil leaves, julienned

Preheat oven to 275 degrees F

Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup olive oil and balsamic vinegar. Sprinkle the garlic, sugar, 1 1/2 tsp salt, and 1/2 tsp pepper.  Roast for 2 hours until the tomatoes are concentrated and begin to  caramelize.  Allow the tomatoes to cool to room temp.

Cut the mozzerella into slices slightly less than 1/2 inch thick.  If the slices of mozzerella are larger than the tomatoes, cut the cheese slices in half.  Layer the tomatoes alternately with the cheese on a platter and scatter basil on top.  Sprinkle lightly with salt & pepper and drizzle lightly with olive oil. Serve at room temp.

Try some of the following recipes with fresh tomatoes:

Tomato Cucumber Salad

Tomato Basil Bruschetta

Homemade tomato sauce

Homemade salsa

The list is endless, but I'd encourage you to eat as many fresh home grown tomatoes as you can this summer.  Your body will thank you.

Crafts coming later in the week

Blessings friends: