Coast Cooking

Coast Cooking: Tomato season is just about here

We are not far from tomato season, a highlight of summertime. 

Make sure you are not buying hot house tomatoes, and if you really want to get it right, go to a certified farmers market and buy locally grown tomatoes to get the best available. 

You should never refrigerate fresh tomatoes. Keep them on the counter top and just eat them before they go bad. If you have bought good ones, that should not be a problem. 

Remember the ultimate test for a tomato is smell -- no smell, no flavor. 


2-3 fresh red ripe tomatoes


Best quality olive oil

Balsamic vinegar 

Cut the tomatoes in 1/4 inch slices. With a vegetable peeler, take long curls from the Parmigiano-Reggiano, do not grate it, or shred. Top the tomatoes with the Parmigiano-Reggiano, drizzle on the olive oil and add a few drops of that wonderful balsamic vinegar you have had hidden away. Serve at room temperature with crusty French bread to sop up the tomato juices, oil and vinegar that have come together into something wonderful.