Heirloom tomatoes: Tea-sandwich style
This year has been a funny one for tomatoes. I’ve heard a lot of people say their tomatoes are late or just not producing this year. The two tomato plants I have in a pot on my deck at home aren’t dying, but they’re not doing anything else either, let alone producing tomatoes. Thankfully, Sunset’s test garden, has faired much better-at least so far. When I went out to the garden this week, I had my choice of ‘Sweet 100’ cherry tomatoes and was able to find one super-juicy ‘Black From Tula’ heirloom tomato. They’re too beautiful to cook, so I decided to show them off in slices on open-face tea sandwiches..
We had some little brioche buns leftover from a recipe test, so I halved and toasted a few. I then made an herb-cheese butter by whirling about 1/4 cup each asiago cheese, cream cheese, and butter, 1/2 a garlic clove, a handful of basil leaves (also from our garden), and some kosher salt in a food processor until smooth. I spread the mixture onto my toasts, topped them with halved cherry tomatoes or a sliced tomato, then sprinkled them with flake salt and freshly ground black pepper. If I do say so myself, they really hit the spot. Not too heavy, not too light-perfect for a light lunch or snack with tea.
How are your tomatoes doing this year? What’s your favorite variety, and how do you like to use it?