Tomatoes, more tomatoes!

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Few things make me as excited as the tomato season. In New York city we are lucky to have a whopping 66 farmer’s markets throughout the 5 boroughs and in late summer and early fall they are filled with tomatoes! A sea of colors and a spectrum of flavors ranging from mild to acidic, sweet to tangy-tart. The sun golds are my favorite snack, a treat really, almost like candy.

With perfect gems like these, cooking seems sacrilegious. I like to showcase tomatoes in a Caprese salad with handmade burrata cheese (mozzarella with a creamy center), torn basil leaves from my garden, drizzle with a good fruity olive oil and sprinkling of Maldon salt.

PAN CON TOMATO If you happen to have some bruised tomatoes that are about to turn bad, don’t despair - try this Spanish classic.

PAN CON TOMATO

If you happen to have some bruised tomatoes that are about to turn bad, don’t despair - try this Spanish classic.

ingredients

Pan Con Tomate

  • 1 baguette
  • 2 over ripe tomatoes
  • 2 garlic cloves
  • good extra virgin olive oil
  • Maldon salt
CAPRESE WITH BURRATA

CAPRESE WITH BURRATA

HOW TO

Preheat grill or griddle.

Split a baguette or similar bread lengthwise and cut into 3 - 4” pieces on the bias.

Grill bread until toasted and slightly charred to your liking.

Split garlic cloves and rub the grilled bread with the cut side gently.

Cut the tomatoes horizontally and rub bread generously. Drizzle with olive oil and sprinkle with maldon salt. Serve immediately with a side of sliced jamon serrano and lemon wedges if you like.

You will not be disappointed