What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Mediterranean Summertime Tomatoes! Do you say “to-may-toe” or “to-mah-toe”? Like it really matters when you sink your teeth into its meaty flesh as the juice runs down your chin. Face it, summer is all about the luscious tomato. Gardeners go crazy planting, watering, weeding, and coaxing the plants’ climbing tendrils to wind within the wire baskets so when the vine becomes heavy with fruit (yes, actually the tomato IS a fruit) you’ll reap the harvest. After all, everyone loves a neighbor who grows, and shares, garden tomatoes.
MEDITERRANEAN SUMMERTIME TOMATOES
3 Roma tomatoes, sliced
2 Campari tomatoes, sliced
1 cup yellow mini tomatoes, halved
1 red onion, chopped
1/2 cup olive oil
1 teaspoon Herbes de Provence, crushed
1/8 teaspoon garlic powder
1/2 cup balsamic vinegar
Sea salt to taste
Anchovy-stuffed olives (optional)
Fresh basil for garnish
1 loaf French bread
Core and slice tomatoes. Arrange on a serving platter. Sprinkle red onion over the tomatoes. Whisk together the olive oil, Herbes de Provence, garlic powder, and balsamic vinegar. Drizzle over the tomatoes and onions. Let rest for 5 minutes before serving. Garnish with anchovy-stuffed green olives and fresh basil. Dip French bread in the marinade and eat with the tomatoes.*
*Serving Suggestion: Begin with a bed of baby spinach leaves for a complete meal.