For the past month I have been in Europe, which by no means am I complaining about. But I was a bit worried that I would miss all those juicy yellow, orange, purple, striped, and red tomatoes available.
You might have noticed by now that I have an obsession with tomatoes, especially organic ones. My senior year of college my dad handed me my allowance (yes, I know I was a bit spoiled) and I looked at him and said, “How am I supposed to buy organic tomatoes with this?” He looked at me and said, “Here’s an idea Steph, why don’t you get a J-O-B!” True story! Smart man my dad. :)
Anyway, I love tomatoes and the tomatoes at the end of the season are always the best. While they might not look as pretty as the earlier bloomers, they taste the best. This is a great recipe to really use the last of the tomatoes and all their warm weather glory.