The best flavor in the world is a fresh tomato right out of the garden and there is nothing worse than a tomato that doesn't taste like a tomato. We have all suffered through those flavorless, mealy off-season tomatoes. Yuck.
Our harvest happened at the right time considering the salmonella outbreak sweeping the country. I was truly caught off guard by how much flavor these beauties are packing.
Here is a recipe inspired by the new show Chef at Home - he recently had a whole show on garden-fresh tomatoes and did a great job showcasing their flavor and versatility. His enthusiasm is a bit much at times but by the end of the show I was hooked. He squeezed a ton of information into the half hour show and had some ideas I'd never considered. The message that resonated with me the most was to not over complicate your dish - let the flavor of your key ingredient shine through.
This one is too simple not to try. Combine all ingredients in a blender (or use your immersion blender) and puree for a minute or two. Chill for an hour and serve over sliced tomato and greens.
1 large ripe tomato
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
zest and juice from 1 small lemon
1 tsp honey
2 basil leaves
1/2 clove garlic
1 tsp fresh shallot