Red, ripe homegrown tomatoes just may be the perfect summer food. I eat my fill of raw slices with a sprinkle of cracked pepper, a wedge of fresh mozzarella and a just-picked basil leaf.
Pair those summer tomatoes with fruity olive oil and you have a match made in heaven. Roasted together, the tomatoes’ sweet, acidic, earthy flavor intensifies beautifully and gently flavors the oil with their goodness. Enjoy these meltingly soft nuggets warm spread over a chunk of sourdough bread. Spread the oil over toast and layer the tomatoes between crisp bacon slices and lettuce for an intensely-flavored BLT sandwich….