Four servings

At the track, I like to use the produce from my garden. I usually have a garden that is flourishing; however, this year, I have run into a few difficulties. The herbs are beautiful, but the peppers and tomatoes are running a little behind. They are coming around, but we have really had to work with them. So I have had to hit the local markets and farmers markets while I am on the road.

When I was a kid, we either grew our own tomatoes or bought them from the local farmer. I don’t ever remember anyone in our family buying tomatoes at the store in the summer. My great-grandparents had a huge garden. They also had a summer kitchen for canning. They canned enough tomatoes to last the whole year. And believe me, we used plenty for sauce. The whole family would help. I was really young, but I remember peeling the skin off the hot tomatoes. It was a great time.

I only remember seeing three or four kinds of tomatoes when I was a kid. Now, there have to be 30 or 40 kinds that I see each summer. I find a new kind of heirloom tomato every time I go to the market. I have even found some that were sweet.

The recipe that I am going to share with you is very colorful and fresh tasting. It is great for a picnic or for formal dining.

Ingredients
8 small heirloom tomatoes (your choice; I like to use a combination of colors)
1 roasted, julienned, chilled red bell pepper
1.5 ounces small-diced fresh mozzarella
1.5 ounces small-diced fontinella
1/2 tablespoon fresh, chiffonade sweet basil
1/2 tablespoon fresh, chiffonade opal basil
1 ounce fresh, thinly sliced fennel
8 thin slices diced sopressatta
2 minced garlic cloves
To taste, salt
To taste, freshly ground black pepper
16 three-inch-tall, blanched, chilled asparagus tops
3 tablespoons extra virgin olive oil

Procedure
Cut the tops off the tomatoes, and scoop out the insides and discard.
Sprinkle the inside of the tomatoes with salt.
Mix all of the remaining ingredients together.
Remove the asparagus and place two pieces in each tomato.
Fill the tomatoes with the rest of the mix.

Enjoy!

Note: I like to serve the tomatoes on a tray garnished with prosciutto, grissini, shaved Parmigiano-Reggiano, and freshly ground black pepper.