Tomatoes are back!!!!! YESSSSS!!!! True story, I used to HATE tomatoes when I was a kid except when we were in Spain visiting my grandmother, then I’d eat them. The tomatoes that we ate in Louisiana were always mealy, bitter or both. But when we went to Spain they were sweet, juicy, and fragrant. I would slurp down bowl after bowl of gazpacho and eat tomatoes with nothing more than salt and olive oil on them and I was in heaven.
Now I absolutely love tomatoes and when they come into season I can’t get enough of them. They are one of the veggies that I never get sick of seeing in my farm box.
This June box contained the first farm fresh tomatoes of the season and I know that there will be more tomatoes coming my way all summer long so I decided to honor these beautiful tomatoes by letting their natural glory shine through. Just a drizzle of olive oil and a sprinkling of kosher salt. Heaven.
- Ripe in season tomatoes
- Olive oil
- I feel silly writing a recipe for this but…
- Slice tomatoes and lay them on a serving platter.
- Drizzle high quality olive oil over top and sprinkle with a nice finishing salt (pink himilayan, maldon, fleur de sel, etc.) or regular salt works too.
- Hand everyone a fork and hover around platter enjoying every bit.