Tuesday, July 29, 2008
You know, an heirloom tomato variety must have been developed at least 50 years ago to qualify as an heirloom. Fifty years. All that time, just the red ones in the stores. The lies, the ugly, ugly lies.
Let the truth be revealed. Preferably with some fresh mozzarella, basil leaves, a bit of balsamic, coarse sea salt, cracked black pepper, and a drizzle of damn good olive oil.