It was tomato heaven this weekend—with two batches of my absolute favorite linguini with heirloom tomatoes, basil, and goat cheese, plus some yellow tomatoes in herbs and olive oil that I splurged on from Whole Foods, dangerously hungry when I went in to buy La Brea whole grain bread for a late breakfast at almost noon. Those were the quintessence of tomatoes, the heart of a tomato field warm in the last summer sun.
I’m now planning to make roasted tomatoes with penne and ricotta salata, and maybe even add some figs to that.
But I’d better hurry, because this bounty isn’t going to last.
(Nor the half-price pound of pimientos de padron I bought at the market!)
image: End of Summer Tomatoes, Mason Masteka