Summer Tomatoes

Have you noticed the beautiful summer tomatoes? For those of us in the Northeast, there is nothing more exciting then eating a locally grown, vine-ripened, juicy, sweet tomato. Heirloom tomatoes, which are genetically unique and pollinated naturally, are irregular in shape, come in funky colors and are often hand-picked locally. The abundance of tomato varieties at the farmer’s market is spectacular.

I placed the cherry tomatoes on toothpicks, with fresh basil leaves and mozzarella cheese. With some extra-virgin olive oil, a hearty splash of balsamic vinegar, and a sprinkle of chunky sea salt, you have a great appetizer or snack. I added a scoop of fresh turkey salad to a large heirloom tomato and placed it on a bed of lettuce for an easy lunch. The season of perfectly ripe tomatoes is short, so enjoy it while it lasts!



  1. Tracy Fischer

    Hi Pam – thanks so much for the posts I am loving them! I hope you are enjoying the summer. I, for one, eat at least one fabulous native tomato and one native ear of corn a day….. it’s a must for this time of year because the season is so short 😦 I mix the tomato with olive oil, balsamic, ground salt, sometimes onion, arugula, and left over corn! (when I was a kid at camp for the summer my parents would bring me a native tomato from the garden on visiting day, and I ate it like a peach – that is what I missed the most!) Hope all is well! Best Tracy


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