Or maybe you have them right in your own back yard. If you can lay your mitts on some heirloom tomatoes so much the better – they may be a little greenish and battle-scarred on the outside, but they are spectacularly beautiful on the inside. I nabbed one of those beauties up there and just ate it like an apple. I had juice running down my chin and I was as happy as happy can be.
I restrained myself with the rest of them and sliced them up, and then nestled them into a pie plate. Then I poured some nice olive oil over them and let them have a luxurious olive oil bath for about an hour.
Meantime, I toasted me up some delicious golden breadcrumbs – this takes about 5 minutes in a skillet. After my tomatoes were finished with their olive oil bath, I lifted them out of the pie plate (save the oil to use in salad dressing) and put them in a single layer on a serving dish. Sprinkle them with some coarse salt and them press a generous spoonful of bread crumbs onto the top of each slice.
And with that, you have just made the perfect tomato side dish for whatever else you are cooking up that evening. Come to think of it, you may not even need to make anything else. Summer tomatoes are just THAT good…I’ll be posting more tomato recipe ideas in the weeks to come!
Recipe adapted just a smidge from the always wonderful Bon Appetit