For as long as I can remember, my parents have abstained from eating tomatoes unless it’s summer.
“Oh, we’d never buy a tomato in the market,” my dad says, year after year.
“We wait for dad’s tomatoes — they’re the best,” my mom always adds.
My dad starts his summer tomato crop from seed — in little, tiny containers that sit on a tray on an antique stove until they’re ready for planting. He transplants these beautiful baby plants to the ground, variety by variety — each with great care.
In my parents’ house, this Tomato, Red Onion and Pesto Open-Faced Sandwich is presented at the dinner table a few times a week every summer. My mom makes the pesto with their homegrown basil, while my dad picks the tomatoes. (I love it! No wonder they’ve been married for 48 years! ;-))
How could I grown up in this environment, and not love whole, organic, fresh foods?!
Stay tuned for Summer Tomato Gazpacho, coming to you Friday!
- Spread about 1 tablespoon of the pesto on each half of the toasted English muffin.
- Layer 2 slices of red onion and 2 slices of tomato on top of the pesto, on each one.
- Drizzle the top with a bit of extra virgin olive oil and sprinkle with sea alt and freshly ground black pepper.