Summer is the best season for tomatoes. Actually, the only one! I’ve always preferred to avoid the out of season tomatoes, as I never know what kind of fake substitutes I’ll get in the supermarkets. I wait instead for the rich tasty ones of august and the crooked sunburnt ones of late september (grown directly in the fields). So delicious!
I usually chop it directly into any kind of salad, but I do enjoy a lot to prepare a tomato based dressing – some might call it a soup 🙂 I mix it in the blender with some of the following: olive oil, mustard, tahina, garlic, fresh basil, thyme or melissa. You can even incorporate hydrated nuts (sunflower seeds, walnuts, almonds, etc). The result is a rich dense dressing ready to be poured over a fresh greens salad or to be scooped with cucumber, squash or carrot sticks.
Here the beet root surprised me with its heart shaped stems 🙂
You can add zatar or grated orange peel into the greens salad for an even more fresh taste.
list of ingredients
- ‘real’ tomatoes
- olive oil
- mustard / tahina
- fresh basil, thyme or melissa
- nuts (sunflower, walnut, almonds, etc) – previously soaked overnight