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
Proof
By Penny Stine
Friday, June 24, 2016

You Can’t Read This From Here, and A Day at the Scary Beach
By BSilbernagel
Thursday, June 23, 2016

Plants gone to seed? Thank you very much
By Penny Stine
Thursday, June 23, 2016

test
By Bob Silbernagel
Tuesday, June 21, 2016

GET OUT! NOW!
By Nic.Korte
Thursday, June 16, 2016


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
Advertiser Tearsheet
Information

© 2016 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy