It all starts with fresh ripe native tomatos, they are peeled and cored. Then they are diced put into a pot with onions, garlic, the best olive oil and seasoned, allowed to cook until you can't stand it any more and you dig in.
A meatball sandwich, with Romano and roasted red peppers
Meatballs with freash tomatos and sliced Romano cheese
Mini Rigatoni with fresh tomatos and spinach
If there is a plus side to the heat and humidity its got to be the bounty of tomatos. Over the last few weeks I have visited a local farm and have been buying and enjoying these beauties. As an Italian I've probably have more ways of preparing the tomato then there are weeks in the year. Here are a few.