This past summer my farm share kept me stocked with tons of tomatoes. Tomatoes that came in a variety of beautiful colors and sizes. My favorites for snacking will always be Sungolds – I eat them like candy! They are FANTASTIC. I made tons of gazpacho (click here) and different tomato appetizers (click here and here ). I love the look of this very simple and easy tomato, mozzarella basil salad:
Fresh mozzarella slices, sliced variety of tomatoes, high quality olive oil, sprinkle of sea salt, freshly cracked pepper, chiffonade basil and you’re done!
Here is a baked tomato that makes a nice side dish or appetizer while dining al fresco!
Yes, I should have cored the tomato – any way….
Salt and pepper the partially quartered tomato, add a small amount of parmesean and mozzarella, sprinkle on some dried oregano and finish with some fresh chopped basil. Bake at 350 for 15 minutes – done!