A high summer treat
Welcome to the sweltering dome of high summer—the palette of the world has been upped a few degrees in saturation. I’m leaning more or less consistently on the blessing of AC, but I do relish a foray into the dense heat of Baltimore, especially to do a little grilling or to venture out to one of the many brilliant farmers’ markets scattered throughout the city. Around this time is when our little back garden really gets going. We’ll have fresh crops of tomatoes and cucumbers for sandwiches and salads (or just snacking), and a wealth of fresh herbs for any dish we could want to make. Pair a fresh cucumber salad with some sun tea and lemonade, add a good book, and you’ve got the makings of my favorite kind of summer indulgence.
It’s a lazy, slow-down, take-it-in time of year, and there are a thousand perfect ways to savor it. Today, I figured I’d let you go enjoy that sweet July indolence, and leave you with a recipe for one of my favorite summer meals, best composed of some of those prime July tomatoes and some farmers’ market bread. It’s quick and easy, and a real treat—enjoy!
Ombré Tomato Bread
Courtesy of Martha Stewart
Ingredients:
A loaf of your favorite rustic bread—we use ciabatta
2 cloves of garlic, sliced in half
2-3 lbs. of heirloom tomatoes, ideally in an array of colors
Olive oil
Flaky sea salt
Freshly ground black pepper
Fresh basil to garnish (optional, but very tasty)
Instructions:
Slice your loaf in half the long way, like you’re making a massive sandwich.
Grill, with sliced side down, until toasty. If you’re not using your grill right now, a broiler works too. You want a nice crisp surface.
Rub the toasted side of your bread with the cut side of the garlic cloves—to imbue some garlicky flavor—then drizzle with olive oil and sprinkle with salt and pepper.
Slice your tomatoes, as thin as you can get them. Hold on to any accumulated juice—drizzle that over the bread.
Arrange your tomato slices on the bread. This is where the ombré comes in! Lay them out to make a lovely color gradient.
Drizzle a little more olive oil over top, then sprinkle with a little more salt and pepper.
Slice into wedges and serve!
The best and simplest—and most summery—open-faced sandwich you’ll ever have.
And drop me a line if you’d like to talk home design! If you need me, I’ll be enjoying this weather (in moderation, I think).
Sending my best for your long, hot summer days.