Tomatoes

 

Tomato stamps carved from pictures of our garden!

 

  Our tomatoes are at their end.  The tomato season is a bit longer down here than that of the PNW, but it might end a tad sooner as the tomato plants have used up all of their fruit growing energy already.  (At least that is my very scientific analysis.)  Either that or we skipped watering them a few days too many.  Probably the latter.  Whatever the conclusion, homegrown tomatoes are so delicious.  We have processed a large portion of  our big harvest into tomato sauce and pico de gallo.  We also use them fresh and ripe in salads and sandwiches, and in my opinion, they can stand as a dish all their own.

 

  Normally, I would have been delighted with a produce delivery box carrying heirloom tomatoes.  However, this time, I wasn't super excited about more tomatoes, but I couldn't let these heirlooms go to waste.  Seasoned with a little salt and pepper and sprinkled with basil and olive oil, these heirlooms were looking pretty.  They were a little more tart than the non-heirloom tomatoes, but definitely tasty.

The heirlooms were served alongside leek-mushroom risotto (leeks were also from the produce box) and my lemon-garlic-basil grilled chicken.  That is what I call a simple summer meal!