Inside Out

     It's been a bountiful harvest for my porch plants.  About now I am picking more tomatoes than I know what to do with.  And while enjoying them for lunch and dinner daily (still not ready for a breakfast tomato) I have just about exhausted my repertoire of recipes.  Tomato jam, tomato salsa, fried, stewed, and grilled tomatoes as well as sliced ones in salads have all been employed.



     Editor-in-Chief of Living magazine, Eric Pike, offers up a new and creative way to enjoy the prolific summer fruit.  Here's what he says in his editor's letter:

"Tomatoes are in their prime this time of the year.  If you can't get enough of them (I know I can't), you'll love this inside-out fork-and-knife version of a grilled cheese sandwich, which goes heavy on the tomatoes and light on everything else.

INVERTED TOMATO SANDWICH

1 slice Italian bread, 1/2" thick

Extra virgin olive oil

1/4 cup finely grated Parmesan

2 slices heirloom tomato, 1/2" thick

Red-wine vinegar

Flaky sea salt, such as Maldon

Freshly ground pepper

Fresh basil leaves, torn if large

1. Brush both sides of bread with oil, then pat cheese evenly onto both sides.

2.  Heat a dry non-stick skillet over medium.  Add coated bread and cook, flipping once, until cheese is golden brown and melted, about 5 minutes.

3. Place one tomato slice on a plate.  Sprinkle with vinegar, then drizzle with oil; season with salt and pepper.  Layer with toast and remaining tomato slice.  Sprinkle with vinegar, then drizzle with oil; season with salt and pepper.  Top with basil and serve.