Local Tomatoes for Breakfast
Article and photos by Adrienne Webster, Co-op Member Owner
May 16, 2017
Some beautiful local tomatoes (from 7 Spruce Farm...get 'em while they last) arrived at Co-op West Main this week and I had to buy a couple. I wasn’t convinced they would taste great this early but I was wrong.
They were AMAZING.
It reminded me of my two favorite tomato-based breakfasts that I often make in the summer. If you can toast a piece of bread and slice a tomato, you’ll be all set.
I have a daughter with celiac disease so we use Udi’s gluten-free bread for toast, otherwise I recommend picking up some fresh bread (made from organic Montana flour) from the Co-op Bakery.
My first “recipe” seems too simple to be that good but trust me…
- Lightly butter a piece of toasted bread and add a large tomato slice with salt and pepper
That’s it. I am telling you, if the tomatoes are good, it is phenomenal.
My other “recipe” is just about as easy…
- Slice a few Kalamata olives (the ones from the olive bar are great)
- Tear up some fresh basil
- Chop some tomatoes
- Add salt and pepper
Toss together and spoon onto a piece of toast drizzled with olive oil. Balsamic vinegar is a great addition to this one as well.