Wednesday, September 09, 2009

i say tomato

heirloom tomatoes

the simplest
is the best.

this time
of year
grub and i
some pieces of baguette
slathered in olive oil
slice some
heirloom tomatoes
local soft mozzerella.

sit and eat
in front
of our laptop
some random show
on hulu.
the door and windows
are open.
we hear
the sounds of
the city
bear stalking
on the patio.

. . .

did you hear
the segment
on heirloom tomatoes
on splendid table?
i am curious
this book.

what do
you do
with your
heirloom tomatoes?



The Rotary said...

That sounds delicious. I've been trying to enjoy similarly simple dinners this summer. I love autumn, but I am so sad to see summer (and all of it's farmers markets) leaving already...

emily said...

slice and eat. i can't imagine cooking such loveliness.

Kelsey B. said...

There is nothing better than a fresh tomato and your ode to it is fun and beautiful!

Erin Lang Norris said...

I cut my tomatoes into thick slices, toast a whole wheat pita, burn my hands on the pita in anticipation while trying to spread cream cheese, and then stuff it with the tomatoes and sometimes a little basil.

It's my favorite...I'm going to go have one right now.

f. pea said...

We grow a lot of heirloom paste tomatoes -- they make great tomato sauce. I also like to just chop them up in the food processor and freeze them in ziploc bags for winter recipes. It's so wonderful to taste the summer again in February when you really need it!

Anna said...

yesterday i put them in a big clear glass bowl all together and used them as a centerpiece at my enchilada dinner. it was gorgeous. today i'm going to eat them. sliced with kosher salt.

lisa solomon said...

mozzerella and basil are a must !!
our tomatoes are finally about to turn red. then we'll have to make some sauce

amisha said...

the last batch was chopped up and tossed on a salad. but with local mozzerella, basil, and a splash of balsamic, i am a happy girl.

(thank you for all your kind words lately)