So you may have noticed that my last few posts have included tomatoes, fresh, sweet, glorious tomatoes. ‘Tis officially the time of year when I can’t get enough of the beauties – raw or cooked, in salads or pastas, in soups or sandwiches, in gratins or eggs dishes, all good, all good.
Tonight – after last night’s bacchanal – we had a simple dinner of grilled bread (thick slices of whole-grain bread drizzled on both sides with a bit of best olive oil, sprinkle of salt, grilled until hot and crusty) topped with chopped cherry tomatoes mixed with minced garlic, chopped basil, coarse salt, olive oil, and freshly ground pepper. It’s nice to assemble the tomato mixture before grilling the bread, since a rest at room temperature blends the seasonings and draws some of the juices out of the tomatoes – the better for softening crusty bread, oh yes.
For more tomato goodness, check out the New York Times topic on Tomatoes, chock full of delicious recipes and tips. I’m a big fan of whisking a little fresh tomato sauce into beaten eggs before scrambling them – adds a pretty color, wonderful flavor, and makes the texture extra light and fluffy. Top with a shower of freshly minced herbs to finish.