Tomatoes. I have a love-hate relationship with them. Summertime heirloom tomatoes with veined flesh and a sweet flavor: love. Bland any-other-time tomatoes with uniform red skin and mealy texture: hate. So this time of year I am trying to eat a year's worth of tomatoes and at times run out of new ways to eat them (I'm not a just 'bite into a tomato like an apple' kind of girl).
I have a few recipes that I've gathered recently and have either given or plan to give a whirl. The latest was a summertime pasta salad (Fresh Tomato Farfalle) perfect for taking to work for lunches. It was also a good opportunity to incorporate some of the lime olive oil my mother had treated me to at Potomac Point Winery's olive oil tasting bar. Plus some fresh lemon basil from the garden and sweet corn from the week's CSA bag.
Any other tomato recipes I should try?