Friday, August 10, 2007

Summer Tomatoes

One of the best things about August is real tomatoes! I try to avoid fresh tomatoes in the winter, opting for canned ones instead; even early summer tomatoes are pretty disappointing, since they still have to be trucked in. But then, in early August, the local tomatoes start ripening, and they are completely different. The tomatoes from one local producer who sells at the Co-op are incredible, even better than the ones we grow in pots in our backyard. When you cut them open, the inside is nearly all flesh, instead of lots of open space and seeds, and the color is a deep red (or orange, or yellow, as the case may be); the flavor is all tomato. Fixing them for dinner is as simple as quartering them and sprinkling some herbs and a little salt on them; last night, my husband ate nearly a dozen medium tomatoes this way. Sometimes I add a little vinegar to the herbed tomatoes, then save any vinegar/tomato juice in the bottom of the bowl for vinegar-and-oil salad dressings. I bought more tomatoes today, and will serve them with cubed mozzerella drizzled with balsamic vinegar, and some fresh basil. We'll eat local tomatoes regularly between now and the first hard frosts (usually in early September) - when they are only available one month, you have to pig out!

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