Don't you just love August? While some dread the inevitable slip of the lazy days of summer into Autumn commitments, we see August an excuse to reflect on the summer and milk our remaining summer month it for all it's worth.
One of our favorite perks of late summer is enjoying our garden's summer bounty. There's no better way to celebrate the last gasps of summer than by eating local, in-season produce--and to us--the tomato is the epitome of this sentiment.
Sun ripened, juicy and bursting with flavor, tomatoes are at their peak in late summer. Snack on them raw, can them, throw them in a recipe but don't miss out! Summer tomatoes are best enjoyed in the moment and with abandon..after all, isn't that what summer is all about?
- Three Heirloom Tomatoes
- 1/4 Cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
Step 1.) Thinly slice your tomatoes. We used a mandolin to make them extra thin.
Step 2.) Drizzle with olive oil.
Step 3.) Salt and pepper to taste.
Emily + Erick