Every year about this time, my mind turns to thoughts of tomatoes.
Because of the blessing of rain we have received for most of this year’s growing season as well as the cooperating temperatures, I can’t help but be reminded of that great B movie “Attack of the Killer Tomatoes” every time I negotiate the thick tentacles of tomato vines in the garden and then lug a full basket back to the house. Becky peeks over the top of the heaping piles of red bounty spilling off our kitchen counter and observes there is no room for anything else. Not complaining, mind you, just sayin’.
I flip through my cookbooks, noting ways we have concocted tomato dishes in the past, and I search recipe websites seeking new ideas for preparing these luscious summer gifts. We devour them roasted and sliced raw; we gobble spicy salsa and gorge on gazpacho; we dress them with olive oil on mozzarella slabs and basil and toss them with other garden vegetables in light summer salads. We eat them; we give them away; we eat some more, and still they keep coming. So many tomatoes.