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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!

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