What will you do with that first ripe tomato?
You know the one. The warm, juicy, full of tomato goodness one fresh from the garden. The one that holds all the promise of the season’s bounty just by changing from green to red or gold or purple or striped.
Will it be a large slicing tomato with red juice dripping down your arm from your bacon, lettuce and tomato sandwich? Or maybe a medium yellow slice with the slightest dusting of sea salt nestled next to a mound of cottage cheese?
My favorite is a large plate of alternating red and yellow slices, mingled with wedges of fresh mozzarella cheese and topped with shredded fresh basil leaves. Drizzle the whole thing with a peppery olive oil, balsamic glaze, a quick twist from the pepper mill and a sprinkle of salt.
There is nothing else to say but “Yum”.
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