Tuesday, June 24, 2014

The Best Way to Eat Heirloom Tomatoes

And the simplest...

Summer brings the bright taste of ripe tomatoes and there is no better way to enjoy these fresh jewels but cut in chunks and sprinkled with chopped fresh basil and coarse sea salt.

Oh and a little extra virgin olive oil.

Of course, smell them first. YUMMM!
Cue summer.

To enjoy...
Heirloom Tomatoes
Handful of fresh basil (straight from your herb garden preferably!)
Couple Pinches of Coarse Sea Salt (I used smoked sea salt from Mountain Rose Herbs)
Extra Virgin Olive Oil (preferably Spanish)

Chop basil. Cut the tomatoes into chunks (or slices if you prefer). Sprinkle with sea salt and chopped basil. Drizzle with Olive Oil. Serve!

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