Tomato Salads & Pizza

Richard. Again with the Tomatoes?

Yeah. Sorry. But it is currently the shining thing that has my attention. To say that I am really into them right now is a gross understatement. A few months ago, I talked with a Fredericksburg farmer for about two hours all about tomato growing. Ridiculous, I know, but I find them to be excellent.

So here are a few things I have done lately with the tomatoes:

So that is an heirloom salad with avocados, pistachios, a little olive oil and some salt & pepper.

This is a Tomato Caprese Salad with mozzarella, basil, a balsamic reduction and some salt & pepper.

That is a salad out of the NYT that I found out about through Ann Althouse. It has peaches, red onion, cilantro, a little lemon juice, olive oil, red pepper flakes, and salt & pepper. It is astonishing, though I didn't drain the liquid from the tomatoes as well as I should have.

My sweet friend, Carolyn Angiolillo, sent me some wonderful buffalo mozzarella.

Which I had to immediately try with a Mortgage Lifter and a Cherokee Purple.

I made a salad for the Aides that had an assortment of Heirlooms smothered in the buffalo mozzarella & walnuts, with a little red wine vinaigrette and some salt & pepper.

And finally, today I made a few Pizza Margheritas with the Heirlooms. I loved the color, but I was extremely impressed & surprised with the taste. Just that 15 minutes of heat really brought out the sweetness of the tomatoes, but still keep them nice and juicy. Astonishing.