It's now the time of year many chefs wait for, tomatoes are here and ripe for the picking. To top it off Heirloom tomatoes are ready to be eatin as well. Here's a bit of love and simple take useing these gems of nature. At the top an Heirloom tomato salad with a white blasamic vin and sheep's milk ricota, Chef's Andreini's Tomato Tart "Troisgros stlye", and simply the tomatoes.
