As I am sure you can tell by my Instagram feed, I am obsessed with tomatoes this time of year. I buy them every week, eat them almost every day and use them in my class menus. They are at their peak ripeness during July, August and September and I just can’t get enough. I will fold them into omelettes, top avocado toast with them, and of course use them in salads. My favorite kind are the heirloom varieties for their juiciness and sweetness. I love topping them with olive oil and good balsamic or with a rich pesto like the one below. Whip this up in your food processor or blender in just a few minutes (it keeps in the fridge for over a week) and use it over sliced tomatoes and as a pasta sauce too. Summer never tasted so fresh!
5-7 super-ripe heirloom tomatoes salt and pepper to taste
Basil Pesto 2 cups packed fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup shredded parmesan cheese 1 clove of garlic 3/4 cup olive oil salt and pepper to taste
1. Slice tomatoes and arrange in concentric circles on a serving platter. Sprinkle with salt and pepper. 2. Pulse pesto ingredients in a blender until desired consistency is reached. Taste and adjust seasonings. Store covered in the refrigerator. 3. Spread pesto over tomatoes and enjoy. Can also be served with sliced mozzarella or shaved parmesan on top.