Michael and I recieved an invitation to join friends for a fun day filled with food and laughter at the lovely hilltop secluded home of a dear friend. Magical. Everyone was asked to bring something burstingly fresh to share and enjoy with beautifully prepared lamb. What a wonderful challenge this time of year when fresh everything is everywhere.
During the past month or so, Michael and I have eaten fresh tomatoes almost every day. We can't get enough of them. We've enjoyed them in every possible form. I didn't think there was anything else I could possibly do with a perfectly ripe humble sweet tomato. I thought I'd covered the bases....until the garden party.
As an experiment, with caution thrown to the wind coupled with a bit of culinary insanity, I set out to explore the complexity and essence of uber fresh market tomatoes.....and serve it up as a unified whole. Crazy. Really.
I couldn't visit the farmers' market at all last week. I'm still in a weird withdrawal mode about that, I might add. Michael did our shopping. I gave him a very basic wish list as a guide for procuring my needs and wants.
* 2 heirloom green tomatoes
* 2 heirloom yellow tomatoes
* 2 heirloom black tomatoes
* 2 heirloom red tomatoes
When I arrived home from work, I found a paper bag filled with baby green zebras, black brandyvines, great whites, cherokee greens, red beefsteaks, and big orange stripes. Wow. Tomato heaven. I was ready to play.
Hold onto your hats.
The pure tomato essence slowly started to drip through the cheesecloth. As tempting as it was to squeeze the bulbous bag of pulp, I allowed it to slowly drain, drip by drip, for eight long hours. Yep.