The inevitable has occurred over the last few weeks. After planting and caring for eight different types of tomatoes all summer, the plants have exploded. Tomato overload is a real thing, but its nothing we will complain about. After all, nothing compares to a vine fresh tomato with a little bit of sea salt.
That being said, you can’t only have tomatoes this way…or I suppose you could. But consider the following ideas if you need a quick weeknight dinner. All you need is some pesto, tomatoes, mozzarella cheese, and if you want to go the sandwich route, some high quality focaccia.
If you want to skip the bread altogether, and have a simple caprese salad, just omit the bread, cut the tomatoes into a variety of shapes, such as wedges, cut up the mozzarella into little chunks and toss with enough pesto to coat nicely. We let it sit at room temperature for a few minutes to really absorb the flavors, and serve. So simple, but I can’t imagine anything else that truly tastes like summer.
Here it is. No fuss, incredibly easy, and tastes like summer.
- 1 large tomatoes, sliced
- 2-3 slices of mozzarella cheese
- 2 tablespoons of
- 2 slices of focaccia bread, about ½ inch thick
- If you are feeling a cold sandwich, simply apply a tablespoon of pesto on both sides of the bread, and top with the tomatoes, followed by the mozzarella. Top and enjoy, very simple.
- Alternatively, if you want to go the panini route --> using a little bit of olive oil, brush the focaccia with oil and place in a medium skillet over medium heat and toast until the bread is golden brown, 3-4 minutes, depending on how hot the skillet gets. Flip and repeat, weighing down the toasted side with a small skillet for another minute or two, or until the cheese is melted. Do you have a waffle press or an actual panini maker? Great! Just brush both sides of the bread with oil and cook for 3-4 minutes.