Last week sweet....this week savory

Last month we were all about ice cream around here, this month we're reveling in the abundance of fresh garden produce. Every household in the neighborhood (except ours) put in a garden this summer, and you know what that means..... everyone is now trying to give away their excess vegetables and we're more than happy to oblige them. I say, why plant a garden when you know that eventually the whole neighborhood will be begging you to take produce off their hands? Why raise the cow when you can get the milk for free? (I know, we're free loaders!)

Anyway, in addition to the neighborhood spoils, the Johnston's planted an extensive garden that is producing like wildfire. Unfortunately, they moved to Canada and aren't able to enjoy the fruits of their own considerable labors. Since we are thoughtful and considerate friends, we are making sure that all their hard work was not in vain. We are eating from their garden on a daily basis. Thanks Trevor! Take it from us, you are a superb gardener! For your viewing pleasure, I've provided a picture of what you and nature have created together....



I love eating vegetables fresh from the garden. It's one of my favorite things about summer. We have been enjoying all sorts of delicious, vegetable laden dishes, but my favorite is always the Martha Stewart tomatoes! We call them that because many years ago my mom discovered the recipe while watching Martha's once popular T.V. show (back in the good old days before she became a horrible talk show host).

You start with thickly sliced, fresh garden tomatoes laid out on parchment covered baking sheets like this...


Using a pastry brush, brush each slice lightly with extra virgin olive oil, then lightly sprinkle each slice with kosher salt, freshly ground black pepper, granulated sugar, and dried basil. Bake for several hours (4 or 5) in a 250 degree oven until the tomatoes are reduced way down. They will resemble sun dried tomatoes, but not dry. (Picture follows) The cooking process really intensifies the flavor of the tomatoes like you won't believe.
The tomatoes store well in an airtight container in the fridge and can be used in a plethora of ways. Our favorite way is to toast slices of crusty Italian bread, drizzle the toasted bread lightly with olive oil, layer on the tomatoes and top with thin slices of fresh mozzarella. Place the sandwiches on a cookie sheet and toast under the broiler until the cheese is melted and bubbly. (Watch them closely so as not to burn them) Serve with corn on the cob for the most simple and delicious of summer meals. You'll be amazed at the flavor!



For another treat, put these tomatoes on a BLT, add avocado, and you take this common sandwhich from ordinary to extraordinary! (O.K. I watch a lot of Food Network)



If those of you who have access to fresh tomatoes don't try this recipe for yourselves, I'll have to declare you clinically insane, so go to your neighbors house, grab some juicy ones and make some Martha Stewart's ASAP! You won't regret it. (I'll cry a tear for those of you who's neighbors didn't plant a garden)

I'm making myself hungry so I'm off to the kitchen until next time.

P.S. Don't worry, I promise this won't become a food blog. I will post something inedible next time!