Most of the things I make with tomatoes aren't recipes.
Case in point: last night for supper, we grabbed some tomatoes, cucumber and basil from the garden, cut them up with cubes of fresh mozzarella and drizzled a little 18-year balsamic vinegar over the lot of it.
Or cutting a tomato in half, topping it with mozzarella and throwing it on the grill or under the broiler until the cheese is melty and starting to brown. Maybe sprinkling it with oregano or pressing a fresh basil leaf into the top before you serve it.
Puck's mom is in town, and on hearing me wax rhapsodic about both garden tomatoes and Colorado peaches, sent me this New York Times link, which includes the following:
"Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing."
I haven't tried it yet, but it sounds really good and like something I would never think to try on my own.
(Those of you who don't like tomatoes, follow the link anyway -- it's 101 summer salads, many of which have no tomato at all. I think I need to make the walnut, bleu cheese and raspberry one too.)
And we have all tried BLTs with avocado, right?
Cooking for Hugo: Avocado Cucumber Salad
6 hours ago