My parents always made this dish when I was growing up and I always hated it. In fact I hated all tomatoes. That is until they started to use homegrown ones from their garden... This lovely dish is how I discovered good tomatoes.This morning upon discovering that San Francisco was having an uncharacteristically beautiful August Sunday, and discovering that all of my friends seemed to have other plans I decided to walk down to the Farmer's Market in the Inner Sunset for inspiration. I went around 1pm, right before they closed and scored big! For $22 I purchased 2 heirloom tomatoes, a yellow peach, 2 cucumbers, 3 heads of broccoli, a poppy seed baguette, green beans, an olive tapanade and an artichoke-lemon dip. The trick is that right before they close, vendors are so eager to get rid of their goods that they are willing to negotiate.
My recipe for Sun Warmed Farmer's Market Heirloom Tomatoes is:
- slice up an heirloom tomato and layer on plate as shown
- sprinkle salt and fresh ground pepper to taste
- chop up a few leaves of basil and sprinkle on top (the more the better!)
- drizzle extra virgin olive oil on top
- enjoy!
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