Thanks to our recent warm Indian summer days, we're finally able to pick some of our heirloom tomatoes. The tomatoes have been drastically behind this year due to the cool early summer. But the autumn sun has helped nudge these voluptuous fruits to ripeness.
The basil is done growing for the season. I made lots of pesto through the summer which we happily enjoyed with pasta, pizza (in place of tomato sauce), and sandwiches much like the one shown above. So in place of pesto, I've been using sliced avocado instead.
The recipe includes: a crusty loaf of organic whole wheat bread, a sweet tomato, organic avocado and organic provolone cheese. I toast the bread first, then add avocado, tomato and cheese and bake it in the oven for a few minutes until cheese has melted.
It's the perfect way to eat a fresh picked tomato on a beautiful fall day.
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