Tomato season is just beginning in my garden. I am optimistic for the future of the Sun Marzano and heirlooms that are just beginning to turn color {see images at the end of the post} But right now, we are indulging in these delicate Sungold cherry tomatoes, their tender skins burst open to offer a lovely mouthful of sweetness and acidity.
I love eating them straight off the vine {and enjoying that unparalleled summer “tomato vine” scent that remains on your hands}.
If you don’t have tomato vines to touch to you can still enjoy that special scent with the Tomato Vine candle or ambiance diffuser from Antica Farmacista.
I also love using them in one of the greatest summer delights, marrying fresh basil and tomatoes to make a simply delicious and beautiful salade caprese. If you have some tomatoes to adorn, start with a layer of those beauties {I used halved Sungold cherry tomatoes and also some chunks of an heirloom red tomato}.
Click on easy chunky pesto recipe to see options on how to make a delicious pesto with ease. In this version we used pinenuts, but I also like to make it with walnuts. The nuts add crunch, flavor and depth to the mix. Countered with sweet, anise~like, grassy flavor of basil and fruity {or peppery} olive oil, pesto is perfect partner for the fresh ripe tomatoes.
Spoon dollops of pesto over the tomato base.
I love the look of torn Mozzarella cheese as opposed to slices. To tear it just untwist the “knot” of cheese and tear off a section of “threads” Ferndale Farmstead’s Fior de Latte.
Toss the torn cheese over the tomatoes and basil, then dollop on more spoonfuls of chunky pesto.
Finish the salad with drizzles of olive oil, sprinkles of finishing salt and sprigs of fresh basil to suit your tastes.
And, Voila! A classic caprese is yours to savor and share. 
I’ll be posting the progress of the San Marzano
And Heirlooms in the garden on Instagram {follow me at Splendid7} and will be posting more tomato recipes soon!
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