Two weeks ago, I bought a flat of ripe tomatoes at the farmers market. After having them in salad, gazpacho and salsa, and pressing lots of them through the food mill (an European habit, which is probably rather useless in warm Arizona weather) to make homemade passata (I love home made tomato soup), I still had lots of them left. So yesterday, before going to a really neat open air concert at our local Railroad Park I kneaded some dough, cut the remaining tomatoes in half, sprinkeled the whole thing with tarragon and olive oil, and...
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