Ode to the tomato

You say tomato and so do I, we are at a point in the season in Ohio where there is such abundance. Cherries, Brandywines, Early girls, and too many heirlooms to name, but we shal press on. What should we do with all these tomatoes. Firstly we treasure the bounty, think to the depth of winter when you are cursing the grocery store managers for placing the tasteless red orbs on display and calling them tomatoes. Secondly cook , cook and cook some more fresh salads, pastas, sauces, salsas, stewed tomatoes, fried green tomatoes, toast and tomato sandwiches, heck sandwich toppers in general, pizzas, bruschettas. Tired of eating it why not drink it make tomato juice, either in the morning with breakfast or later on in the afternoon with a bit of vodka and a celery stick. How about sundried, oven dried, or canned for later. If the truth be told all through the season I eat them sliced with my eggs in the morning, on a sandwich for lunch, and sliced and tossed with red onion, banana peppers and a red wine vinegraitte as a side dish for dinner. Red, yellow, gold, orange, pink ,green, purple and tiger striped, I'm addicted, like a kid jonesing for candy, I gotta have them. They are truly a gift, not to be forsaken, because soon enough the leaves will start changing and they will be gone. Oh sure they will, or a likeness thereof will appear in the grocery store, you will be tempted, but don't fall for it....these are not the tomatoes you are looking for(sorry geeky Star Wars reference). Enjoy now all that you can eat....until next time

Insalata Caprese

They are here now in Ohio in abundance, glorious tomatoes. My Favorite way to eat them is slice them a little sea salt and some crushed red pepper flakes. My second most favorite is Insalata Caprese, that classic combination of ripe tomatoes, fresh mozzarella cheese, salt and cracked black pepper, chiffonade of basil and a drizzle of extra virgin olive oil. Some of us go a step further and add a drizzle of balsamic syrup, this is an abomination in the eyes of Caprese purists, but it makes me happy so whatever. This platter is great to enjoy alone or a large group and lends itself well to sharing and friends. A few tips make sure your tomatoes never see the inside of a refrigerator. This cold blast will destroy the true flavor and character of the tomato. Your basil should have been grown in the ground, not the tasteless hydroponic variety. Your olive oil should be extra virgin, try to stay away from the olive/vegetable oil blends. Your salt should be sea salt, but you can use kosher in a pinch. Your pepper should be fresh ground, your choice black, white, green, pink or a blend of different peppercorns. Your fresh mozzarella should be buffalo, but then again if you want to substitute boursin or baby goat, feel free it is your salad. Last but not least the balsamic syrup, some people like it on the salad and some people do not. I feel the additional acid from the vinegar helps cut the richness of the olive oil and the cheese. If you want to make your own syrup, it is quiet easy start with a quart of balsamic vinegar , add 1/2 cup of brown sugar, mix, place over medium heat and reduce by 75% or until you are left with a cup of syrup. Let cool and transfer to a storage vessal , a glass bottle or plastic squirt bottle until needed for your salad...or a bowl of ice cream or strawberries (that is another entry). So go out and enjoy the fruits of summer, yes tomato is botannically a fruit...until next time