The photographer: Robin Wham of Folsom
The dish: Panzanella. An annual tomato tasting has become a ritual among our circle of friends – everyone is invited to bring tomatoes they’ve grown or found at the farmers market (heirlooms preferred), along with a tomato-compatible dish. We taste the tomatoes, vote on our favorites, then cut up what’s left for the panzanella. It’s made with homemade sourdough croutons and a champagne vinegar-based dressing, then allowed to sit for 30 minutes at room temperature while the croutons soak up tomato juices and vinaigrette. I dream of this salad all winter long. From the current year’s heirloom tomato crop, I save the seeds, start them indoors in February, then set them out in April or May. This year I planted 17 varieties!
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