Tomatoes are out in full force. Tomatoes that are full of flavor, have ripened naturally and cost a dime a dozen (almost). Everywhere you look, they are being served up in a myriad of ways.
This past weekend at Big Summer Potluck, a food blogging retreat in Pennsylvania, we ate them sliced in a simple salad of tomato, red onion, feta cheese and olive oil. Fresh pepper and salt was the only condiment needed to finish off that simple salad.
On Friday, at New York City’s famous Clinton St. Bakery Company, I ate tomato jam on a buttermilk breakfast sandwich, a perfect accompaniment to a rich breakfast of eggs, bacon and cheese. I now can’t get the idea out of my head for homemade tomato jam. It was perfect.
I herald the arrival of the fresh summer tomatoes as enthusiastically as sundresses and bare feet. Like most produce, they are best enjoyed simply adorned. Here are a few more ideas for serving up tomatoes.
