Tomato season is just about upon us. We’ve had cherry tomatoes tumbling off our trellises for days now, and the markets are just seeing the first influx of heirlooms and big boys that I don’t bother growing at home anymore. Let someone else deal with all that fuss – I’m content to purchase and pay for someone else to do the work.
The easiest and best way to enjoy a tomato may be this classic combo of mozzarella, basil and balsamic vinegar, with a dash of olive oil and some freshly-ground pepper for good measure. It is the taste of summer, and not terribly bad for you either. Easy deliciousness for when the weather zaps all energy and fighting spirit. It can make for a light lunch, or a precursor to a heavier dinner. The possibilities are endless, unlike summer, which is decidedly all too brief.
