I grow tomatoes. I grow basil. My standard way to serve tomatoes at this time of year is to cut them in chunks, and make a vinegrette of balsamic vinegar, olive oil, crushed garlic, basil and oregano for them to bath in for a while.
I have been seeing these beautiful salads all over the internet lately (well, mostly Pinterest, really) called Caprese salads. This may be old news to you, (if so, ignore this next bit) but its new and exciting for me!!
The ingredients for this are: fresh tomatoes preferably not refridgerated, a soft ball of mozzarella cheese, extra virgin olive oil, fresh basil, and salt (I forgot to put the salt into the picture).
This is such a simple dish. Essentially, you slice the tomatoes and the mozzarella and over lap them a bit on the plate (I don't even know if it makes a difference to have the tomatoes on top of the mozzarella, or the mozzarella on top of the tomatoes). The pictures I have seen show whole, entire basil leaves scattered around on top, but I personally do not want to eat an entire leaf, so I cut them up a bit and sprinkled them around. I do not have a handy dandy olive oil drizzler, so I just slowly poured a fine stream of olive oil out of the bottle on top of everything, and then a dash of some salt on top. I just used regular salt, but a chunkier sea salt would probably be a bit more "chic".
Very simple. I kept this at room temperature and served it with some fish (husband had left over barbecued pork chop and chicken), sliced cucumbers, some corn cut off the cob, and little new potatoes. The flavours blended very nicely together. The mozzarella is so mild that it doesn't over power the tomato and basil. I would make this again (it's ridiculously easy) but not when tall skinny son is present for supper because he doesn't like tomatoes. (I think it is a crying shame that he doesn't know the joy of fresh picked late summer tomatoes).
What did you have for supper?