Labor Day might nearly be over, but I am still enjoying the last tastes of summer. The thing I love most about summer is that I can find a way to incorporate tomatoes into almost any meal. We made bruschetta this weekend, with fresh-grown tomatoes and basil, a mix of balsamic vinegar, olive oil and paremsan cheese. I used those same ingredients to create a tomato cream sauce for some fresh pasta yesterday. Then those same tomatoes went into a fresh salsa that will be used for tomorrow night's meal of cowboy hash and eggs (it's a Rachael Ray recipe.)
I even sliced up some cherry tomatoes and avocadoes to add to a deli meat sandwich this afternoon, in between writing columns. A few fresh ingredients can turn a boring homemade sandwich into a great meal. And a few early girl tomatoes that were left over were used on some burgers we had for dinner tonight.
A few weeks from now, those homegrown tomatoes will be few and far between. We'll have to wait for another season for the taste of summer.
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