Mozzarella tomatoes
Want a summery side-dish
treat? Pick some firm tomatoes (romas are a good bet, or slicers that
are pink instead of red), slice each one, then cook the slices in a
medium-heat, greased skillet until the bottom begins to turn orange-red
instead of pink-red. Flip your tomatoes over and top each with a thin
slice of homemade mozzarella,
a sprinkle of salt and pepper, and a little grated parmesan. Put on the
lid and cook some more, just until the cheese melts. Delicious!
And now I need to make more mozzarella....
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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Tomatoes
You forgot the basil, oregano and maybe some rosemary to sprinkle on the tomatoes before the cheese. And if you put these on slices of garlic bread: voila! homemade pizza! 
Comment by
NaYan
— Sun Aug 16 08:56:23 2015
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