I love fresh, sun filled tomatoes. During the summer, I
have them for breakfast (on my eggs with sauteed spinach), lunch (on a sandwich,
sometime as the centerpiece) and dinner (as their own side or with corn, salad,
zucchini).
We don't have a vegetable garden, though I do have a
fairly extensive herb garden. For a few years, I grew sun gold tomatoes, the
intensely sweet, orange, cherry sized variety, in my herb garden. The yield was
pretty paltry so I turned that patch into mint. However for the past two years
I've been growing them in one of those wooden barrel containers you can pick up
from any garden store and they've taken off! This year besides the plant I
purchased at the growers market, some plants grew from seeds dropped in the
container from last year.
I have to admit, I can be selfish when it comes to food.
Though I do use food and cooking to express my love, there are times when I am something
of a hoarder if something I love is in limited supply. I can even get a bit
violent. (Unfortunately, I've passed this trait onto my children. My eldest has
the easiest going temperament EXCEPT when it comes to food. He once speared his
younger brother with his fork, when the younger was going after something left
on his brother's plate....nearly drew blood, as I remember it!)
So back to the tomatoes....I had managed to keep my stash
a secret from my husband last summer but this year he discovered them much to
my chagrin. He almost dropped his load (of tomatoes) on the floor when I let
out a loud "NOOOOOOOOO" as I saw him bringing a batch in to put on his
bagel and smoked salmon. Fortunately the
yield this year has been so stupendous, there is enough to share. I'm still able to pick several handfuls at a
time, though with the chilly nights this week, I'm not sure how long they will
last.
One of my favorite ways to eat them is to make almost a
caprese salad but use fresh corn cut off the cob instead of mozzarella (though
fresh mozzarella doesn't hurt too). I slice the kernels off the cob and put
them in the center (the corn has been so sweet this year, I don't bother to
even cook it). Then I surround the corn with the sliced tomatoes, sprinkle some
fresh basil, and oregano over both, drizzle with a homemade vinaigrette and dig
in. If I have a ripe avocado lying around I might add a few slices around the
tomatoes. It screams summer! Not much more time left to enjoy this!
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