We are in full tomato season and I’m loving it!
There is nothing quite like a fresh, local tomato in August. The juicy sweetness with an understated acidity, juicy and glowing and endlessly versatile. Growing up my Dad always had a corner of thriving tomatoes in our backyard, ripe for snacking in the hottest months of summer.
I am a sucker for tomatoes straight off the vine with a touch of salt, or in a simple Caprese salad, a traditional tomato sauce, a garlicky bruschetta. This week I want to use that beautiful balance of sweet acidity to bring out the rich earthiness of mid-summer eggplants in the traditional Italian pasta dish, pasta alla Norma.
Last week our tomatoes and eggplants teamed up to make an Indian favorite, Baingan Bharta. It was delicious, with roasted eggplant, onions and garam masala. So delicious, in fact, that we ate it all up before I had a chance to snap any photos. I suspect the pasta this week will have a similar fate…
In the share this week:
Slicing Tomatoes – Pasta alla Norma
Cluster Tomatoes – Okra and tomatoes, kale salad
Eggplant – Pasta alla Norma
Cucumbers – Balsamic pepper sandwiches
Lemon Basil – Pasta alla Norma
Walla Walla Onions – Onions au gratin
Red Russian Kale – Kale salad
New Red Potatoes – Herb roasted potatoes
Large Green Bell Pepper – Kale salad
Mixed Variety Medium Peppers - Balsamic pepper sandwiches
Now if you’ll excuse me, there’s a tomato calling my name.