Is there anything better than a fresh tomato?
Truth: during the winter, I do not eat 'fresh' tomatoes. I do not buy them at the store and I pick them off my salads. Though I order them on my turkey sub throughout the cold months, to see caprese on a menu in January makes me shudder.
And then summer comes, and I'm in love. This week's share included a beautiful pint of sweet cherry tomatoes. I sliced them in half, seeded them, and placed them in my serving bowl with 1 small-ish clove of minced garlic and 1/4 cup of olive oil. I drained my gnocchi, cooked only to al dente (about 6 minutes for my frozen bunch from the Nisky Co-op). I poured them into the bowl, tossed through, then added torn basil and chopped fresh mozzarella. I let it sit for 5 minutes, and the gnocchi slurped up all the good sweet juice from the tomatoes. Heaven. All in all, the perfect 15 minute lunch.