Brandywines on the Chopping Block
22 August 2007 by Jean Johnson
Of all the tomatoes I grow, Brandywines take the blue ribbon. So they are the ones I turn to time and again for that wonderful Italian creation: slabs of home grown tomatoes interwoven with slices of fresh mozzarella and dressed simply with sweet basil in some form or another.
My approach to this salad is to rough chop the basil along with some garlic. Then into my deep clay mortar (see Get Thyself a Smashing Device) it goes with good olive oil. A quick work over with the pestle and I have first rate goop to spoon out over the tomatoes and mozzarella.
(If you don’t have a way to smash things up, just chop them a finely as you have the patience for with a chef’s knife. –That’s why mortars and pestles are worth the trouble. They save you from that boring mincing.)
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