Table & Travel

The gar­den pro­duced another plen­ti­ful bounty of toma­toes today. Cos­to­luto Gen­ovese, Zuc­chero, and Martino’s Roma, the first two from seeds pur­chased in Italy. These will be used in tomorrow’s batch of tomato sauce, but a later foray into the gar­den pro­duced my lunch. I sliced a Brandy­wine tomato, still warm from the sun, and placed the slices on top of a crunchy slice of freshly baked bread, added fresh basil and a dol­lop of hum­mus, then driz­zled it all with olive oil. Perfect!

Note: This was orig­i­nally pub­lished on Sep­tem­ber 26, 2009. In the switch to the new Word­Press site, for some rea­son it wasn’t uploaded.

This entry was posted on Sunday, November 1st, 2009 at 8:09 pm and is filed under cooking, food, tomatoes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.