Nothing excites me like fresh tomatoes ripened on the vine. The flavor will knock your socks off.
This year we planted some heirlooms varieties we had tried last year. We had saved the seeds from our favorites by washing them and laying them out to dry. We then stored them in the refrigerator in a paper envelope. Much to our surprise they sprouted and grew to be juicy and flavorful tomatoes.
We also have yellow cherries which have a rich smoky flavor, perfect for roasting with garlic. And a few grape tomatoes that seeded themselves from last years crop.
And of course I can't forget the San Marzano and Polish Linguisa Tomatoes. We were told they were the best for sauce. I'll let you know.
The colors and shapes are beautiful. A treat for the eyes as well as the palate. As I pick the tomatoes I brush against the leaves and they give off a rich pungent scent.
If they've fallen off the vine too soon, I lay them on the patio table to ripen fully.
Picked and sliced immediately off the vine they are warm from the sun and their flavor is at it's peak. With a sprinkling of salt they are heaven on a plate.
After slicing, I add a few leaves of basil, a drizzle of extra virgin olive oil, some fresh mozzarella cheese and a dash of sea salt and freshly ground pepper. Served with a crusty Italian bread you have the perfect first course for a summer evening.
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