date:Sep 24, 2012
It was a little late in coming, but tomato season is finally in full swing. Walking past a mound of multihued heirlooms and breathing in their tomatoey aromas makes me think of pasta, panzanella and caprese salads. I've even been known to make a sandwich with nothing more than good bread, mayonnaise, a slice of sweet onion and thick slab of tomato sprinkled with salt and pepper.
I also like to chop up tomatoes and use them in an uncooked sauce. The juices of the tomato combine with extra virgi