My friend Peter, over at The Virtual World, shared the
abundance of his tomato harvest with me today.
I brought home three bulging (and ripping!) bags of Roma's,
which I peeled, chopped and froze. This stunning
green-and-yellow striped beauty made a lovely little
Insalata Caprese for dinner, with some 12-year-old
balsamic and a sprinkling of Mediterranean sea salt.
Lucky me!
T, is that type of tomato ripe when it's green, or did it have to be cooked? Your dinner looks great, by the way.
ReplyDeleteLooks like something I would have for dinner... Love nibble-like dinners.
ReplyDeleteSandra, they're ripe!
ReplyDeleteInteresting. I have not seen that variety before. What a lovely tomato salad they would make, combined with red, yellow, and green varieties.
ReplyDeleteTriple-quadruple YUMMMMMMMMM!
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