Now that the tomato season is in full bloom, how
many BLTs can
you eat? Here in New Jersey, we had a fabulous
tomato season.
We start our plants from seed and get them in
the ground in mid
May. Because space is limited, we always
stake the plants to
keep some semblance of order. This year
we grew Brandy Wines and
they were simply wonderful. Very meaty
and few seeds. Here is a
recipe I think you'll enjoy.
Tomatoes with Fresh Mozzarella
4 large ripe fresh tomatoes
8 oz. fresh mozzarella packed in water
Salt and fresh ground pepper
Light Italian dressing
Slice tomatoes into 1/4 - 1/2 inch slices. Slice
mozzarella into
1/4 inch slices. Arrange one layer of tomato
slices in bottom of
a serving dish. Sprinkle with salt and pepper
and then top with a
few slices of mozzarella. Repeat alternating
layers of tomatoes
and mozzarella and, when finished, sprinkle with
Italian dressing
to taste.
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Yours in cooking - Sue
