Tales of Tomato Season

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As I drive around the valley, everywhere I look tomato plants are quickly growing larger. Watching them grow is torture because tomatoes have been on my mind since they went out of season early last fall. The funny thing is, I didn’t even like tomatoes until I moved to the Capay Valley last August.

Carolina Gold Tomato

Chocolate Cherry Tomato

Brandywine Tomato

Tomatoes from the Heart

Portobello Mushroom and Heirloom Tomato Bruschetta

Adapted from Gourmet

Ingredients

1 cup heirloom tomatoes, seeded and diced (4 to 5 small- to medium-size tomatoes)
1 teaspoon balsamic vinegar
2 portobello mushroom caps, cut into 1/4-inch-thick slices
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon red wine
2–3 slices crusty Italian bread
Salt and pepper to taste
Parmesan or goat cheese (optional)

Preparation

Field Trips