a.k.a  A Good Excuse to have Lots of Homegrown Tomato Dishes on display.

Yes, other people are bringing food, as well.  But God willing and I get this right, here is what I am working on:  Tomatoes, of course!

A marinara sauce, a simple tomato marinara from the juiciest, most delicious tomatoes in the world, which just happen to be growing in my backyard this very moment!  There will be lots of garlic and a generous chiffonade of basil from the very same garden.  Just enough Kosher salt to add the perfect kitchen blessing and very nearby, if not in it, some Italian sausage and beef meatballs.  It will be served with both extra thick spaghetti noodles for the kiddos et moi, and some hot, steamy spaghetti squash (also from my garden) for the Whole30s {not me} among us.

Fresh Bruschetta, which is essentially the same as the marinara, truth be told, but served cold, uncooked, all tangy and garlic-y and taste-buds-exploding YUM!  I have recently discovered eating it atop garlic-grilled portabella (also known as portobello, whichever), and that is, dear readers and friends, divine, as well.  Otherwise, some hot, crunchy baguette, brushed with olive oil and toasted, then rubbed with a fresh clove of garlic is a wonderful vehicle of delivery, soaking up the seasoned juice so beautifully as it does.

Red & White Salad – with some green for good measure.  This is an old standby and should be made daily in the summer kitchen.  My dad loves it.  I discovered that if I make my own dressing from really good extra-virgin olive oil and white wine vinegar, it takes it to a whole new level.  It is simply very very red chopped tomatoes, very green and juicy chopped cucumbers, and a whole Sweet Vidalia onion chopped.  Toss in really good Itailan Dressing and it is actually refreshing to eat for breakfast, lunch, after a workout – whenever!

Caprese Salad.  I mean, how can you improve on the traditional Insalata Caprese?  It’s a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil.  Perfection, really, but Dave brought home these tiny Mozzarella Fresca Perlines (pearl-sized little balls) and they seem like they might get lost on a traditional Caprese plate, so I am going to use them with bow tie pasta, and of course  I’ll drizzle with a sweet, dark balsamic.  That goes without saying, yes?

This is a time of glory for my homemade tomatoes.  I cannot help myself.

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Oh, and there will be some delicious fresh-made Basil & Walnut-Pesto to go on the pasta if some one prefers.  And some Garlic-Seafood Scampi, too.  For the birthday boy (Tristan).

I am also working on Tomatilla Salsa and Tomatilla Guacamole today.  But that is an entirely different situation, altogether.  :)