I am SO thrilled to announce that I was finally able to eat a tomato off of my tomato plant! And it was AMAZING. Living the apartment life has made gardening a nightmare. It’s been 3 years of planting tomatoes in pots and having no luck with the offspring. Since we moved this spring, we now have actual dirt to plant in and so we invested in one tiny plant with big hopes of this being our year for tomatoes. And I’m happy to report, the plant is huge and there are tomatoes all over it! Most of them are green but I feel like in 1-2 more weeks we might have tomatoes coming out of our ears.
Since we only had 1 tomato this past weekend, I decided to invest in a few from the farmer’s market. I had a chance to hit the Madison, WI farmer’s market with my mom and as usual, had a great time (and sore arms) by the time we made the rounds. If you live in this area, you have to check out the farmer’s market at least once during the summer. It’s pretty much amazing. I love the fact that I’ve been eating SO many more vegetables this week because of my trip!
This recipe comes straight from Cooking Light. While I love a good tomato on a lettuce salad or simply sprinkled with salt, I was looking for alternative ways to use up my soon-to-be plethora of tomatoes. I love the mustard and dill combination in the dressing and the lemon finishes it off nicely.
What are some of your favorite ways to eat tomatoes?
- 1 tablespoon chopped fresh dill
- 2 tablespoons Dijon mustard
- 2 teaspoons grated lemon rind
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 pounds large heirloom tomatoes, cut into ¼-inch-thick slices
- Combine the first 6 ingredients in a large bowl.
- Add tomato slices, tossing gently to coat. Let stand 15 minutes.