When the thermometer hits 100°F, I always think tomatoes! Better boy, brandy wine, cherry, early girl, grape, heirloom, plum, Roma tomatoes! Fleshy vine ripe tomatoes. Flavorful and colorful tomatoes, blessed by the warm sunny Southern California weather.We started to seriously grow our own tomatoes, two years ago. I was cooking my favorite pasta al filettodi pomodoro and the tomatoes were as beautiful as flavorless. I said something about that and when the time for planting came, we started the seeds.Last year our kitchen garden gave us around 50-60 pounds and a week ago I made homemade pizza with the last frozen tomato sauce from last summer. This year we planted a dozen plants all from seeds and I’ll be canning for the first time.Pretty soon I’ll be making gazpacho, my basic tomato sauce (so I can post it), tomato and rice soup, but I couldn’t resist making my favorite tomato and basil bruschette, the way my Mom taught me.These tomato bruchette are the perfect appetizer and I also love them as a snack. So simple, so easy and so full with the flavors of the summer. Tomatoes and basil are made to be together. With a hint of garlic, over a nice piece of bread, brushed with olive oil, what can de better than this?
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.