Tomatoes are why Jason gardens.
(The rest of the produce –which this year is not much– is icing on the cake.)
As a result, most of our meals from late August through early September include some one or both of the aforementioned basil and tomato. For instance, we combine tomato, basil, fresh mozzarella, and balsamic vinaigrette over spinach for a riff on Caprese salad. Then, too, we toast pesto, mozzarella, and tomatoes on slices of harvest grain bread. We also cook tomatoes (and other ingredients) with farro, topping that with basil.
If it weren’t for a longing for crisp days and colorful trees, I’d be happy for a prolongation of these late summer days.