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We have lots and lots of tomatoes becoming ripe at this time so we’re trying to come up with ways to eat more of them. One of those ways is by making a caprese salad. I had really forgotten just how delicious this is. Having fresh tomatoes and basil from the garden really does add flavor. Here it is just about ready.

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Now with a drizzle of EVOO. (Can hardly see it)

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Yum! :)

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WoW, DH, that looks great and familiar. When we lived in Calif. My Dad was known as the tomato man. He grew several varieties every year and they were incredible, just like yours look to be. Nothing like a home grown tomato. They are really tough to come by over here. Man your Caprese just looks great. When I had home growns available, I did a variation of the classic Caprese. (sliced tomato, shaved red onion, basil, feta cheese or goat cheese, olive oil, and  good balsamic vinegar. Great stuff. just amazing flavor. I wish I had your problem once again. I miss having all the great tomatoes we could possibly eat and having to give many away. Good problem to have. 

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keeper, This is the 1st time we'e made this ourselves. My wife asked if we should add balsamic vinegar and I didn't think we should. I does sound like it would taste good and I'll be giving it a try. Thanks.

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DH, 

 

When I first had home growns I used to put them in the fridge to keep them fresh. I found out that leaving them at room temp, until you make the salad and then chilling them for about 15 minutes, works really well.  Enjoy your problem. Ps. All balsamics are not created equal.  Fnd a good one. We like Colativa, but there are many out there.  

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We have lots and lots of tomatoes becoming ripe at this time so we’re trying to come up with ways to eat more of them. One of those ways is by making a caprese salad. I had really forgotten just how delicious this is. Having fresh tomatoes and basil from the garden really does add flavor. Here it is just about ready.

14738858655_8ac8133158_b.jpg

Now with a drizzle of EVOO. (Can hardly see it)

14735681091_c3029324e3_b.jpg

Yum! :)

Another refreshing dish. Very nice.

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That look really great DH. I love tomato's and Caprese salad is killer. Virtually every Italian restaurant I frequent uses their own version of a a balsamic vinaigrette to their Caprese salad. You might want to give it a try.

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I prefer mine with Olive Oil, my wife with Olive Oil and a very good quality Balsamic.  I simply serve hers as mine and put the bottle on the table.  that way I never use the wrong amount...

 

We had some at a very small Italian restaurant in London a few weeks ago.  Very much like yours, except that they make their own Buffalo Mozzarella every morning.  Simply amazing. Almost the consistency of slightly rubbery clotted cream. So delicate.  I'd order that every time, except that it's across the ocean and I don't expect to be there in the next few years.

 

Now I'm hungry again.... :P

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If you have excess tomatoes and some cukes make a batch of gazpacho. They are the base in gazpacho. It is great as a hot day meal.

I'll look into that.

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DH :

 

To deal with your excess crop;

 

Have you tried drying them. Cut them in half and put them on a cookie sheet rub the faces with olive oil garlic, herbs, etc. Put them in the oven at about 200 for a couple of hours. They taste really good in salads, pastas, and you could also put them on a pizza. 

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