Why i purchased a half bushel of heirloom eating tomatoes after putting up four times that of San Marzanos, i will never truly know. The fruit flies don’t mind. Honestly, i don’t mind them. These tomatoes are that good.
And now’s my chance to make more panzanella, greek salad, scalloped tomatoes, pico de gallo, tomato pastry and a new one this year: baguette spread with ginger wasabi cream cheese, covered with caramelized onions and topped with tomato slices.
Arguably, the best is still sandwiching them between salt and pepper and a lightly toasted, lightly buttered slice of sourdough.
To make a day 