I’m talking heirlooms here, not the little red and yellow cherry tomatoes that have flooded the kitchen for over a month already (although we still have plenty of those). Now, finally, in mid-September, the heirlooms are ripe… round and red Abraham Lincolns, Pineapple and Black Pineapple with their tasty streaks of gold, green, and red, Cherokee Purple and Black Crim. They’re all delicious, and I can’t get enough of them. And for a few short weeks, I’ll be able to eat my fill just by taking the short walk to the vegetable garden to pick another bowlful.
Instead of our usual tossed green salad accompaniment to dinner, lately I’ve been slicing a variety of these tomatoes into eighths and tossing them with a handful of salty, cubed cheese such as cotija or feta, a drizzle of peppery extra virgin olive oil, and a scattering of shredded basil leaves. There’s nothing better.
Sounds good!