Jan

14

Tomatoes to die for!

Fresh locally-grown tomatoes are a thing of wonder. Red, round, juicy and delicious these farm-grown beauties are far superior to their hearty, travel-weary supermarket cousins.

 

Husband and I hit another local farmers’ market on Sunday and found both red and yellow tomatoes. Tonight I cut up the red ones and dressed them with olive oil, balsamic vinegar, sea salt, freshly ground pepper and basil. We served them with some broiled salmon and cous cous. I haven’t had tomatoes liked these in ages!

 

I can hardly wait to enjoy the yellow one that sits invitingly on my kitchen counter.


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