Summer is winding down which means the abundance of ripe tomato varieties is dwindling. I have been trying to scoop up as many tomatoes this season as possible – whether from the farmer’s market or my CSA.
Roma Tomatoes at 32nd Street Farmers Market
We took a walk through the 32nd Street Farmers Market this weekend. There weren’t as many tomatoes available as during the peak of the season, but what’s there now will give you your fresh tomato fix before we start transitioning to cooler weather vegetables, like butternut squash and pumpkin.
This recipe for Tomato Risotto with Parmesan uses tomatoes two ways – cooked directly into the risotto and fresh, as a garnish. You can use any variety of tomato, but I prefer a mix of heirloom and cherry tomatoes. The dish is finished with fresh halved cherry tomatoes and lemon zest which serves as the perfect way to cut through the richness of the risotto and the sweetness of the cooked tomatoes. Get the Recipe Here.
– Kylie Perrotti
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