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comprare viagra generico 50 mg spedizione veloce a Milano What To Cook This Weekend
Tomato season is here. Besides the classic all-American BLT, here are some great recipes to use those tasty orbs during these sultry Summer days.
Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that’s especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil.
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast, alongside fried eggs.
This classic summer dish doesn’t get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.
Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.
This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the top.