Last week it was 98 degrees, with a heat index of 110. Pretty much every day.
It was so hot, I wasn't even very hungry.
Now that's hot.
So I cut up some fresh-picked tomatoes from the garden, sprinkled them with balsamic vinaigrette, salt and pepper. And I couldn't resist a few blue cheese crumbles.
And a pretty simple use for the four thousand tomatoes we're getting ready to harvest.