So far, no blight. I don’t want to jinx anything though, so I’ll stop right there. Unlike last year, the farmer’s market is brimming with tomatoes and I couldn’t be happier. There is really, truly nothing like the taste of a sun-ripened organic tomato eaten fresh from the vine. Ripe tomatoes barely need any adornment to be enjoyed which is why I like to stick to eating them in their most natural form possible. This means, no stovetop, no oven, no food processor, just simple honest-to-goodness sweet tomato flavor. Here are three of my favorite no-cook appetizers for summer tomatoes:
1. Tomatoes Stuffed with Blue Cheese or Pesto: Cherry tomatoes are best for this. Wash the tomato, trim off the top and scoop out the seeds. Stuff with a pinch of blue cheese or a dollop of fresh pesto. Serve.
2. Caprese Salad with Balsamic Vinegar: The classic caprese salad will never be boring to me. Layer thin slices of fresh tomato with fresh mozzarella, a few chopped basil leaves and a drizzle of good quality balsamic vinegar. Want more flavor? Add slivers of red onion.
3. Tomato Sandwich: Spread a thin layer of mayonnaise on a slice of soft country bread. Add thin slices of fresh tomato in a single layer. Sprinkle with Kosher salt and a crank of black pepper. Cut into small squares or triangles. Serve.