End of the Season Summer Tomatoes

This topping is a true taste of summer!

Every time I make it, I feel as if I am sharing sunshine with my guests.

Perfect as a standalone side dish or as a topping on salad, Pan Fried Dover Sole, and Everything Bagel Fiber Crackers.


1 Heaping Pint of Mixed Local Tomatoes

Zest of 1 Unwaxed Lemon

1/3 Cup Pinenuts

3-4 Tablespoons Good Quality Olive Oil

Salt and Pepper to Taste


Begin by toasting the pine nuts in a small, flat, and DRY pan over medium-high height for 3-5 minutes. You want the pine nuts toasted but not burned.

Half, Quarter, and Slice the tomato assortment any way you'd like- just so there is a variety of shapes and textures. For the smaller varieties-simply half and quarter. For the larger-I suggest removing the core.

In a bowl, combine the tomatoes with the olive oil and lemon zest. Gently mix so that the oil and zest coat the tomato mix evenly.

Transfer to a serving dish and spread the mix out evenly.

Top with your now cool, toasted pine nuts.

Liberally sprinkle salt and pepper.

This may be prepared in advance and stored in an airtight container for up to three days.


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