O, heirloom tomato.
How I love you so.
It look me a years to learn of you.
To discover your beauty,
your different and flavorful tastes and varieties.
From Cherokee Purple,
To Brandy Wine,
To Oxacan Jewel.
The thought of you brings
The sights, sounds and tastes of summer,
rushing into my mind.
I love the rich, varied colors
when I look for my perfect tomato
at the local market.
While I look through the baskets and bins,
looking for which one of you
to bring home with me.
Visions of sandwiches,
and Pies…fill my head.
I happily fill my shopping bag
And bring you home with me.
On the way home,
I dream up all the ways
I will be able to use you
To create marvelous dishes.
Oh, heirloom tomato.
Thank you for coming into my life.
That was my attempt at a poem. Laughing yet? I think that was the first poem that I have written since grade school. But I felt that the heirloom tomato was worthy of an attempt at poetry from me.
The end of summer is drawing near and I’m sad to see my new found friends go. But until next summer, I will savor the delicious memories that we made over the past couple months. My favorite thing about heirloom tomatoes is that they are just so delicious on their own, you don’t have to do much to create amazing meals.
And one really fantastic sandwich, a caprese salad on top of freshly baked focaccia bread. For this particular sandwich, I baked a basil garlic focacca, just substituting basil and garlic in the place of rosemary and onions in this recipe.
Do you love heirloom tomatoes as much as I do? What food is worthy of poetry to you?
Heirloom Tomato & Grilled Corn Salad
Ingredients (serves 2):
2-3 heirloom tomatoes (depending on size; I also like to mix up the variety) sliced into thin slices
2 ears yellow corn
3 basil leaves, chiffonade
extra virgin olive oil
salt and pepper, to taste
1. Grill the corn in its husks, I like to just pop them in the oven at 350˚F for about 25 minutes.
2. Arrange tomato slices on a plate.
3. Remove husks from grilled corn, cut corn kernels off of the cob and sprinkle on top of the tomato slices.
4. Sprinkle on about 1 teaspoon of extra virgin olive oil, basil, then salt and pepper to taste.
5. Serve and enjoy!
Caprese Salad Sandwich
fresh basil leaves
To make the sandwich, simply layer a slice of tomato, slice of mozzarella, basil leaf alternately on top of a slice of foccacia. Drizzle balsamic vinaigrette on top of the layers, then top with another slice of foccacia.