Parting is such sweet sorrow.
Every year I feel flush with a sudden melancholy when I first realize that tomato’s season is fleeting and the window of availability is closing.
Every September I rush to my Saturday farmer’s market and buy a couple pounds of heirlooms to enjoy throughout the week.
And because such bounty should be shared, I tend to drop some off to neighbors and friends, too.
Now is not the time to hold back, and I’ve been eating tomatoes around the clock these past couple weeks.
These Kalamata Olive Rolls from New Seasons are fantastic — and the perfect vehicle for a little mid-morn tomato snack.
How else to enjoy these voluptuous beauties?
(Salmon is optional– but highly recommended.)
I particularly like tomatoes gracing my tuna sandwiches.
I love a well-crafted sandwich maybe more than anything.
Walnut bread + tuna + heirloom tomatoes + avocado + arugula.
Of course tomatoes are wonderful joined with warm pasta.
And they make a bright counterpart to top creamy, velvety polenta.
As we all know, tomatoes are excellent when fiddled with very little, served room temperature and alongside other vegetables and fruits and herbs of the season.
Try tomatoes tossed with nectarines and cucumbers.
Or mixed with figs and greens.
Or corn and arugula.
So along with all these tomatoes
I’ve been really enjoyed gathering fresh herbs from my garden daily to go atop any dish I’m making.
I have to say that my Opal Basil and Thai Basil have been some of my favorite herbs this year.
Just look what the blossoms add to the visual appeal of a plate.
Oh sweet friends, when I’m up to my armpits in squashes and onions and simmering stews, I’ll miss your pop of acidity and sweetness, and the technicolor vibrancy you bring to my plate.
With just a few weeks left to go, I will grab every last bite of you that I can, while I can.
And so from my crew to yours, I wish you the last of juicy tomato loving
and a slew of wet sloppy kisses.