The first handful of tomatoes showed up in my CSA last week - they were small, they were yellow, and they were delicious. I know I'll be singing a different song by the end of September when I'm up to my knees in tomatoes, but since I chose to plant herbs instead of vegetables in my balcony garden this year, right now I'm beside myself with excitement over these guys.
I kept it simple and used this recent Smitten Kitchen recipe as inspiration - warmed pita bread, a schmear of horseradish hummus (from TJ's), two slices of fried provolone cheese, and lightly salted and sliced tomatoes. It's a strange combination that works - it's sweet, it's salty, it tastes of long summer days and local farm goodness. What's your favorite way to use up extra tomatoes?
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