vendredi 18 août 2006

May tomato season never end.

heirloom tomato + leftover shrimp scampi + pasta + a dash of balsamic vinegar + parmesan cheese + basil

I really do love all the heirloom tomatoes, but there are only so many that you can eat just sliced up with some fleur de sel. I had some leftover shrimp scampi from another dinner I'd made earlier in the week, and so just added it to some diced tomato. It turned out to be a rather nice combination, the dish having just a hint of garlicky goodness offset by the tang of the balsamic vinegar. And the tomatoes! Yum, tomatoes!