Picked about 40 tomatoes yesterday morning and thought about how I wanted to use some of these small ones, most are 'Fourth of July.' Not only does that plant put on early tomatoes, it keeps pumping them out all summer.
I made a trip down to the Strip District and picked up cheeses, bread and some dried Italian meats.
The lettuce, tomatoes, arugula and dahlia are from the garden. Buried under the top layer of greens are two types of hot sopressata, Parmigiano Reggiano cheese, Bra Tenero cheese and olives. When my wife came home I just drizzled some extra virgin olive oil on and good balsamic vinegar over the dish. This is actually the last course of the meal. The appetizer was figs wrapped in prosciutto, main was steaks from Yarnick's Farm then the salad.
It was a heavenly dinner.
What are you doing with all your tomatoes?