tomatoes in colors, watermelon wedges, ricotta salata, and any number of
layers of flavor (your fridge holds the key). A simple dressing brings it
together.
It sounds very good, and cool ;-)
(Is that the Rutgers tomato? We bought some seeds for them for my FIL, when he was alive. They grew very well! and he mailed some to us, as he always did with his first eating tomatoes. I really miss that...)
-JT
I meant to put you on that message, but I forgot to put your name at the top. Duh!
My Rutgers are growing well - i have about 10 plants loaded with bug green tomatoes! I can’t wait to have fresh tomatoes with fresh mozzarella.
but my pride and joy are 8 San Marsano plants. I’ve never grown them, and know they won’t taste exactly like the DOP Marsanos since I don’t have Mount Vesuvius volcanic ash here in my East Tennessee soil - but I’m still excited to see how they turn out!
Black Krim
http://www.heirloomtomatoplants.com/Heirloom%20-Tomato_Plants_Heirloom_Tomato%20_seeds.htm
The most intense tomato flavor I have ever tasted. It will bring a tear to a tomato lovers eye. Never waste them on sauces. Sliced and raw, be it by themselves or in a motz salad or on a BLT or however you like great maters. Laurens plants rock. Neighbor kids were stealing my tomatoes and eating them like apples. I let them. It is a prolific plant, indeterminate and hardy. Grew alongside Rutgers and both varieties thrived. She is about twice the price of the varieties you can pick up at Walmart, but.... Plants are really healthy and she has varieties you have never heard of. 100’s of them. I planted 4 varieties I got from her last year.
(black Krim gelatto: I invented the recipe. 3 to 4 lb Black Krims, diced small.. 1/4 cup olive oil. 1/2 cup pine nuts. 3 tblsp minced garlic. 2 cups chiffonade of basil. Oregano to taste and same with salt and pepper. Ice cream maker. 1/4 pound of real parm shredded and made into little piles and in the oven on a silpat or parchment paper. 425ish. wait for it to come together. Cool. put the chips on the balls of gelatto. Serve with balsamic brown sugar reduction drizzled over it. It is mind blowingly yummy)