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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.

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