Besides berries and sunshine, heirloom tomatoes are my favorite thing about summer. I'm so thrilled that, after 3 years of trying, we finally grew some successfully in our backyard.
Brandywines (my all-time favorite variety, the flavor is heavenly), and giant Striped Germans
I'm a firm believer that, when you have such beautiful, flavorful produce, the best way to serve it is simply. Other than bruschetta and eating them plain like apples, a good caprese salad is my favorite way to prepare summer tomatoes.
I was excited to try making a balsamic reduction to drizzle over the caprese, but the recipe I used didn't achieve the desired effect. It certainly reduced in quantity, but it didn't produce the syrupy texture I was hoping for. Will definitely keep trying, though. Anyone have tips for a successful reduction? I'd love to hear your thoughts.
Arrange sliced tomatoes, basil leaves, and fresh buffalo mozzarella on salad plates. Drizzle with olive oil, balsamic vinegar, and a sprinkle of kosher salt and freshly ground black pepper (I skip the pepper, I'm not a fan. Heresy, I know). Enjoy while you can still get these beautiful summer tomatoes (unless you're in the Southern hemisphere... happy end of winter to you!).