Tomato Time!

Salad Tomato Medley from the Monument Garden

Tomatoes are in season and we are bursting at the seams with homegrown deliciousness from all around Georgetown. I don't think we've gotten in a tomato from further than 10 miles away. Come enjoy the fruits of your neighbors' labors!

Here is one of my favorite ways to enjoy tomato season...

Skillet Tomatoes & Summer Squash
Ingredients:
1 lb homegrown tomatoes, chopped
1 lb summer squash, chopped into 1/2 inch pieces
2 cloves garlic, chopped or put through a garlic press
1 small onion, coarsely chopped
1 tbs olive oil
Instructions:
I make this in my cast iron skillet, but you could use a frying pan if needed. Saute the onion in olive oil until soft, turn the heat up and cook the squash, stirring frequently until it browns a bit. Reduce heat to medium & add the garlic for a minute or so. Add the tomatoes and cook on medium heat until the tomatoes reduce and the squash is soft. I love to serve this with polenta or over cheese grits. You can also substitute okra or eggplant for the squash. Yum!