Winter tomatoes are so ho-hum. I don't even buy them anymore. And buying tomatoes grown in Mexico is so annoying. They grow beautifully here in California.
Recently I've been getting bright, beautiful, locally grown tomatoes at the Farmer's Market. Oh how I love good tomatoes. The great thing about flavorful tomatoes is that you really don't have to do much to them. A little salt brings out their sweet, tomato-y flavor and a splash of vinegar adds a little brightness.
Here's a very simple chunky tomato sauce that is great over fish (especially if you need to breathe new life into that frozen catch). Or pour it over a soft cheese for an appetizer. Or toss it with quinoa and cucumbers for a tangy summer salad.
Fresh Tomato Sauce
makes 2 cups
2 cups grape or strawberry tomatoes, halved or quartered depending on size
1 Tbs extra virgin olive oil
1 Tbs balsamic vinegar
1-2 Tbs chopped fresh basil or other herbs
salt & pepper to taste
More recipes to come shortly in celebration of good tomatoes!