Jul 31 2012
I promised that I would share the winning tomato! Growing an abundance of heirloom tomatoes, I wanted to test each variety to determine which one was the very tastiest. I tried a Mr. Stripey, a Brandywine, a Purple Cherokee and a yellow grape tomato. I closed my eyes and tried to remain neutral and the winner was……Mr. Stripey! However, a week later…. I tried them all again and Purple Cherokee won! I was so determined to find out which one that I liked best and discovered that it is best to have a variety of colors, flavors, firmness/meaty/juiciness factors that they all have a role to play in my meals. Try a mixture of yellow/red/purple and green tomatoes in a summer salad, open-face sandwich or summer pasta. Your local tailgate/farmer’s market will have the freshest and greatest varieties. Here is a pasta dish to get you started, it is one of my favorites in the summer and very easy!
Summer Tomato Pasta Salad
One pound bow tie pasta (preferably whole wheat
4 local tomatoes
8 ounces fresh mozzarella
1 clove garlic
½ cup fresh basil
¼ cup chopped red onion
2 tablespoon parmesan cheese
Olive oil, salt, and pepper to taste
Begin cooking pasta. Chop tomatoes and onion. Carefully slice the basil (roll the leaves and slice which is called chiffonade). Cube mozzarella, shred parmesan cheese, and press garlic. Rinse and drain pasta. Toss lightly with olive oil and add the rest of the ingredients (except parmesan). Garnish with parmesan cheese with additional basil. Serve with a green salad for a quick summer meal!