My boss grows so many tomatoes in his garden that he and his wife can't eat them fast enough--this is good for me, because every summer I get paper bag deliveries of the sweetest, most delicious tomatoes!
With my first tomato installment, I decided to try a tomato panzanella with shrimp and basil. Panzanellas are awesome because they combine two things I love: bread and salad! Better yet, the bread gets a little soggy from the dressing, and I'm a total sucker for soggy food. True story: I add milk to my cereal long before I plan to eat it so it gets nice and milk-logged and not at all crunchy. I know it's weird, but at least I will be well-practiced when I'm old and have lost all my teeth and can't remember where I put my dentures!
In any event, I actually, no kidding, made this dish exactly as directed. No subs or modifications! It was super eat and very good. Refreshing on a 100+ degree day, and surprisingly filling. It worked nicely as cold leftovers too, as long as you don't mind a bit more sogginess. The recipe is a win for homegrown tomatoes!
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