- What shape loaf?
- Preheating a roasting pan?
- Sandwich Loaf Sourdough
- Converting traditional to sourdough--oh my!
- sourdough starter question
- Transferring from banneton to hot iron dutch oven
- Excited to be a new member!
- Pain au levain - from the grill
- Baking a BIG loaf
- Fermented my sauerkraut, now what?
Heirloom Tomato Capresse - TCD
Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?
That's right, heirloom tomatoes peak in August and September, and because most of the US had such a mild winter, the season promises to deliver a bumper crop.
Although there are many things you can do with an heirloom tomato, a simple caprese salad is hard to beat, especially when accompanied with a good hunk of bread and glass of chianti classico (hint: the real stuff never comes in a wicker basket!).
This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.