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Originally Posted by 68TriShield
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I prefer to make caprese with a mix of various cherry tomatoes - as many different types, and colors, as I can get my hands on at the time (in other words, whatever three to five different types of cherry tomatoes I'm growing that year) adds a variety of flavors right there. Cut tomatoes in half lenghtwise, for larger cherry tomatoes, quarter them. Other than that, about the same - mix with sliced/quartered small fresh mozzerella balls, basil (I tend to mix a few different types of fresh basil - thai, sweet, sacred, lemon, again, same as the tomatoes, whatever I'm growing that year), EVOO, balsamic vinegar (optional), salt & pepper. Sprinkle a tiny bit of chopped fresh rosemary on top (optional).
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Quote:
Originally Posted by Commander Quan
Tomato Pie
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I'm going to have to try that tomato pie once more of my larger tomatoes come in. I had never heard of that before now. Thanks.