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: