Saturday, July 07, 2012

summer savory

 A few months ago we all headed out to the lake for some night sky viewing with the mister's telescope. It got cold quickly and we got hungry so we headed into the quaint town of Arroyo Grande for some grub. After a long, long wait we finally settled into our seats at an Italian place I have forgotten the name to. We placed our orders and felt our stomachs growl louder and louder. thankfully, our server dropped down a basket of bread...phew! As I reached for the bread, another dish was placed on the table. This one was full of tomatoes with garlic and balsamic. We all could not get enough of this goodness.

It remained on my mind for many days after and once I picked up a loaf of Italian bread from Fresh & Easy, it never left.

I am of the mind that one should not bother with tomatoes unless they are homegrown or truly in season. Limp, pale tomaters make me very sad and cross. I would prefer to go without until they were in season because a ripe tomato, a truly ripe tomato is a gift. However, I am willing to bend my own rule as long as the mostly ripe tomatoes were resting in a bath of garlic and balsamic. In fact, don't use your best homegrown tomatoes for this recipe, use those in cucumber sandwiches or garden salads.
 For this recipe, I recommend using a small container of tiny grape or cherry tomatoes. Any small fruit will work. Chop them up coarsely and toss into a glass bowl or container. Sprinkle with coarse salt and black pepper.
Drizzle about two tablespoons of olive oil over the yummy mess and add a quarter cup or so of a good flavored balsamic vinegar.
 Peel 2-4 garlic cloves and press through a mincer. Add to finish off the mix and set into your icebox to marinate.
Bring to room temperature and cover your sliced bread with this savory goodness. It's also great in your salad and on pasta.

I am seriously jonesing for some right now!


  1. There is nothing quite like the taste of a fresh homegrown tomater.
    (This looks delicious by the way!)

    1. totally! i used to hate tomatoes until i figured out i had never actually HAD one. ;)

  2. In my garden are cucumbers. I add cubed cukes, thinly sliced vidalas and a splash of balsamic. Chopped Italian parsley has been known to find its way in there too. And what is it about those off the vine cherry tomatoes that makes our palates sing with joy?

    1. ooooh, that sounds delicious and actually ups it to a salad! i'm drooling thinking about it. will def try it, thank you!