Sigh. Tomato season, and tomatoes at all, were so fleeting this year. But here’s a little homage to good tomato (a Rainbow from Whole Foods, sadly not so local) sliced onto a bed of lettuce and parsley, sprinkled with shallot, and lightly dressed in olive oil and lemon juice.
I do have several small Early Girls on the plant on my balcony, though. They are green, and if they don’t ripen soon, I’ll just switch over to making fried green tomatoes, which I love anyway. Other than that, it’s mostly “sayonara tomatoes” for me until next summer.
NJ SPICE 