Tomatoes, Mozzarella and Basil . The Ultimate in Summer Food.
They are one of the simplest pleasures in the garden. Tomatoes. There are thousands of varieties of tomatoes and it seems as if we are eating them up as fast as we can. According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year and more than half of that is from ketchup and sauce. In my yard alone, I usually plant about 6 different types, from tiny grapefruit tomatoes ( perfect for salads) to the big juicy Beefsteaks that love to find their way onto white bread with lots of mayo. I’ve got tomatoes from June to October and love everyday that I can go out back and take care of my babies. The fastest and most delicious recipe is as simple as it comes. It’s classic… Timeless… Good for you and it’s calling you….. Any large tomato will do. Heirloom type, Beefsteak, Big Boy…if it’s big…use it. (1) Tomato. Take a 1/4 inch slice of tomato and lay it on a plate. Next… (2) Fresh mozzarella. Trust me, there is a HUUUGGEEE difference between fresh and the one that comes in a square bag. Take an equally large slice and lay it on top of your tomato. (3) Basil. You should be growing fresh basil in your yard or on your window. They are cheap…it’s easy and you can use it in so many ways. (4) Extra virgin olive oil. Don’t use the cheap stuff. Don’t use just olive oil and for God’s sake…..do not use vegetable, canola or corn oil. I know the good stuff is more expensive, but live a little. Drizzle the olive oil on top and around your beautiful creation. (5) Salt. Sprinkle a little bit of sea salt on top. (6) What are you waiting for?