Saturday, June 28, 2008
One Fine Looking Tomato!
Just look at this beauty! It is a 2+ pound Heirloom Italian Beefsteak tomato sitting in front of baskets of Sungold cherry tomatoes. Those lovely ridges on the shoulders are common on many heirloom varieties.
Heirloom Zebra and more Italian Beefsteak.
These wild, curly things are garlic tops. They are sweet with a subtle garlic flavor and can be prepared in a variety of ways. Sauté them quickly with olive oil, salt and pepper and use them like you would asparagus or green beans. Or blend them up in a pesto and have them with pasta or on pizza.
We turned some of our lovely tomatoes into bruschetta for dinner. The temperatures soared to 99 degrees today, so we used the gas grill to toast our bread. We also grilled some Romanesco zucchini that was brushed with olive oil and lightly seasoned with salt and pepper.
For the bruschetta, rub cloves of garlic onto toasted bread. Mix diced tomatoes, fresh basil, olive oil, salt and pepper and spoon on top when ready to eat. The juices will soak into the bread blending all the flavors. Simple, refreshing and delicious. This brought me right back to when I traveled in Italy.