For me, simplicity is best when it comes to the freshest, ripest tomatoes. At peak tomato season I can eat some iteration of tomatoes, garlic, olive oil, basil, and bread every day. Here's my favorite--I'm toasting the bread, to the point of crunchiness, and I'm not adding a vinegar element, so a panzanella it is not. The dry-farmed Early Girl tomatoes I'm using now are well balanced and provide a strong sweet and acidic element. I can't wait until my other favorite, the green zebras start fully ripening, as they provide good acidity and color. This recipe is so simple I don't even consider it worth writing down, but since my process has evolved to this over years of enjoying tomatoes, I might as well share.

Share: