It’s the height of summer, and I’m beginning to be inundated with tomatoes from our farmer’s CSA box. My own tomato plants aren’t even flowering yet, as the seeds I sowed early on (German Johnson, from my friend Anna) are growing very sloooooowly (it might be the soil in that particular grow bag)… so I ended up buying tomato plants (my favorite Black Krim and Green Zebra, from my favorite farmers over at Farm on Central).
Anyway, hubby and I like our tomatoes very simply prepared: tomatoes and coarse salt, that’s it. It goes with everything especially grilled meats and lovely marinated meats like Filipino tocino (my youngest brother’s specialty).
But I wanted to do something different, and needed to use up the scallions I had. So here we go:
Tomatoes with Scallions
- a bunch of really fresh really ripe tomatoes
- extra virgin olive oil
- a small bunch of scallions, chopped finely
- salt and freshly ground black pepper
Chop tomatoes and set aside.
Heat olive oil in a skillet over medium heat.
Add scallions and sauté for several minutes, until wilted.
Cool scallions and oil for a few minutes and then pour all over the chopped tomatoes.
Season with salt and pepper, and toss to distribute flavors. Serve immediately.
Best at room temperature, or chilled.
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