Every spring, I get anxious for summer tomatoes to start showing up at our favorite farmers market. I don’t remember when I first fell in love with them, but tomatoes are one of my most favorite things about summer. Clara goes crazy for them, too, so we aren’t able to keep them in the house for long periods of time. I’ve had this recipe in mind since last winter. It’s been calling to me, right from the cover, since I first received The Smitten Kitchen Cookbook. I was determined to hold off on making it until tomatoes were at their peak and available locally. It was worth the wait.
Deb is a genius when it comes to recipes, and this one is no exception. She took what has always been a dessert and turned it into something savory and altogether wonderful. I mean, she’s even figured out a whipped topping for this shortcake. It’s essentially a green onion and pepper biscuit topped with tomatoes and goat cheese. It sounds simple, and it is, but that’s really the beauty of it. The tomatoes are allowed to really shine, and the biscuits absorb the flavorful juice that’s created when the sliced tomatoes meet the olive oil and vinegar dressing. This meal showcases summer produce at its finest, and there’s nothing more I want to do with tomatoes now that I’ve made this recipe.