"It's difficult to think of anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard
It's true. Not one bitter thought could permeate the blissful barrier of flavour that tomatoes welcome upon biting into. With dancing, colourful tomatoes on my brain last week at the sip & Savour Ontario Farm & Artisan Market, it was an absolute must for me to stop by the Cookstown Greens tent to chat with my new friend John about all the different varieties of tomatoes we are now beginning to see in our province. There was no doubt that I was walking home with a bag of those red, orange, yellow, and purple balls of perfection, to be utilized in the only way I could imagine, paired with Monforte Dairy Water Buffalo Fresco Cheese (similar buffalo mozzarella, but more crumbly and absolutely divine!) as apart of a simple caprese salad. Toss in my best quality olive oil that I got from an olive press in the Golan Heights in Israel, some leaves of fresh basil growing on my kitchen windowsill, and finish it off with a generous turn of fresh cracked pepper, and one of the most perfect sights and tastes in the world (no hyperbole here) is complete.
Visit the sip & Savour Ontario Farm & Artisan Market webpage to learn more about our growing community market.
Note: I have not provided the quantity of each ingredient, as it is really not needed. When preparing, just remember that each bite should contain every ingredient. I prefer to go a little heavier on the cheese, basil, and olive oil rather than not have enough.
small Ontario farm-fresh tomatoes (a combination of different varieties and sizes)
Monforte Dairy Water Buffalo Fresco cheese
fresh basil leaves
very good quality extra virgin olive oil
fresh cracked pepper
- Cut some of the larger and medium-sized tomatoes in half, leaving the remainder of the tomatoes in tact. Tear off pieces of the cheese and place overtop.
- Tear the basil leaves overtop and drizzle over enough olive oil so that each tomato gets a slick coating. Finish with fresh cracked pepper.