Wednesday, September 16, 2009



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!

5 comments:

  1. 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.

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  2. Looks like something I would have for dinner... Love nibble-like dinners.

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  3. Interesting. I have not seen that variety before. What a lovely tomato salad they would make, combined with red, yellow, and green varieties.

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