Let's Get Dirty | All Blogs


The wonderful, magical tomato

By Melinda Mawdsley

The time is here.

At approximately 5:30 p.m., Tuesday, July 12, I weighed the three pounds of fresh garden tomatoes that I was allowed to take home as a member of the Cameron Place CSA.

Seriously, nothing excites this produce-lover more than heirloom tomatoes. Nothing.

Keep it simple this summer. Slice up a tomato, top it with mozzarella (fresh is better but deli slices work just fine), and finish it off with one leaf of garden basil.

Also excellent is bruschetta. Get a nice baquette roll and slice to about one-inch thickness. Place the slices on a cookie sheet. Next, drizzle each slice with olive oil. In a side bowl or plastic bag, dice tomatoes and basil and stir in balsamic vinegar. Once that's all mixed, I spoon the mixture on top of the bread slices. Finish it off with a bit of mozzarella. Bake at 350 degrees until the cheese is melted to your preference. It's not like you can mess up the recipe.

And how do I finish off a nice meal of vegetable, herb and cheese?

I also got four of these Tuesday!

COMMENTS

Please Login or Register to leave a comment.




Recent Posts
KNOWING BIRDERS…AND PHOTOGRAPHERS…AND OWL PROWLS
By Nic.Korte
Saturday, June 3, 2017

LOUDY-SIMPSON MIGRANT TRAP
By Nic.Korte
Sunday, May 14, 2017

TIME FOR A CHAT (A DOUBLE ENTENDRE FOR EARTH DAY)
By Nic.Korte
Sunday, April 23, 2017

WISDOM’S WISDOM OR HUMAN WISDOM?
By Nic.Korte
Friday, April 7, 2017

Tech Education a Must for Tech-Starved Mesa County
By David Goe
Friday, March 31, 2017


TOP JOBS




THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050; M-F 8:00 - 5:00
Editions
Subscribe to print edition
E-edition
Advertisers
eTear Sheets/ePayments
Information

© 2017 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy