That works. We just have a ton of cherry tomatoes and caprese is a great way to get rid of them. 😎Not a fan of the mozz, pesto or any cheese/dairy myself, BUT I did have a Pepe's New Haven fresh tomato pie with basil and sausage the other night! (yum!!)
*(NOT my pie ... picture sausage in place of sun-dried tomato's)
It's also go kosher salt, really good olive oil and 25 year old balsamic vinegar too. Unfortunately, the mozzarella isn't fresh and even moreso.... it's mozzarella and not burrata.That looks perfect. I appreciate the addition of the red onion. Adds a great contrast.
Fresh sweet tomatoes, and fresh made muzz, can't go wrong. Quite a few delis here make their muzz every day, I need to go pick some up.
Also gotta go eat the BLT at Tom Colicchio's Craftwich, he only puts it on the menu when this one farmer in Jersey has his tomatoes in season. Which is now.
That works. We just have a ton of cherry tomatoes and caprese is a great way to get rid of them. 😎
cherry toms = best toms
i would forgive anyone who lives in the british isles for thinking as much.cherry toms = best toms
i made a grilled cheese with ketchup and miracle whip tonight, does that count?
it was heinz
Only if you sprinkled on some dried basil from the Dollar General spice rack!
On point. Eggs and tomatoes is delicious. Sometimes I'll make that for a late night snack. Maybe with some mushrooms or onions too. But the tomaters are the key ingredient.My dad used to grow huge piles of them when I was a kid... spent all summer eating them like candy out of a big bowl in the kitchen.
I still love fresh ones... lately been making omelette's with them.
pfft, i live in 'muricai would forgive anyone who lives in the british isles for thinking as much.
oh man i would love to go
Cherry tomatoes are super easy to grow. Tomato vines will actually shoot up, then you have a set of flowers that turn into tomatoes. Cherries will form like 6 or so....then when they start getting ripe, the vine keeps going and you'll have another 12 or so....you pick the first set and the plant focuses on the other fruit more. Most farmers actually grow them in greenhouses and train them to grow horizontally so they can keep harvesting fruit and continually redirect them. We trained a few to grow over a trellis last year from both sides and we ended up letting a lot die on the vine.Holy cow I love me some caprese. We live right down the road from the Scott's Farms store (Scarpozzi knows what that means) so this time of year the tomatoes are the best!!!
I will say your pic intrigues me... I've never put onion slivers on my caprese. Seems like a great idea.
ok, alternative solution; get some seeds and plant your own tomatoes. https://en.wikipedia.org/wiki/List_of_tomato_cultivarspfft, i live in 'murica
My wife's about had it with all the varieties she's planted this year. You always hear that San Marzanos are what you want to plant. She also did quite a few heirloom tomatoes which have been really neat looking, but they don't always yield big fruit. At this point, she's ready to shift gears and just go for the hybrids. She's saying, "Why would someone make a hybrid unless it was to solve a problem."ok, alternative solution; get some seeds and plant your own tomatoes. https://en.wikipedia.org/wiki/List_of_tomato_cultivars
call up the seed company and ask which tomato will do well on your soil and climate.
Let them stay on the plant until they become soft. We'd harvest ours when they started falling off.
and then you need some decent mozzarella.
i'm not a great fan of San Marzano. They are good for making sauce, but not for eating raw. I mean, you still can, but a good beefsteak style tomato kicks their ass.
And yes, heirloom. Hybrids always trade some flavour for efficiency, whether it's longer shelf life, resistance to disease, etc.
As for canning, you know what they say, one thing money can't buy is homegrown tomatoes. Buecause there's only so many and nobody in their right mind would give them away.
I'd rather have less product to can but that it tastes better.
Again, the point here isn't to try to have sauce at hand throughout the year, it's to enjoy those 2 months where you can eat caprese every day with the most delicious tomatoes. And then when it goes cold again you switch to something else.
Caprese is one of those "summer dishes" that are designed to be light on the stomach, because when it comes summer in Italy, it's *hot* and you suddently don't care for sausages and guanciale anymore.