Summer Tomatoes - Ratatouille

I was lucky enough to take a trip to LA to see my daughters last month, who all seem to prefer the California weather and lifestyle.  Having lived there as a family for 13 years, I'm used to the incredible fresh produce grown there.  However, I had to take these photos of the heirloom tomatoes on a visit to a "Wholefoods" market in El Segundo.  What a beautiful array of colors and shapes!  To top it all, there was even a local Farmer's market in the car park outside the store.

 I honestly could have booked into that store for a week.  I had gone at lunch time and the selection of cooked and take-out foods were mouth watering.  After much deliberation, I chose a delicious home-made Chicken Cajun
soup and a tray of brown rice California rolls with a can of coconut juice to wash it all down.  Yumm!!

The tomatoes this year are bountiful, juicy and sweet!  Buy them fresh from your local Farmer's market or farm stand, still warm from the summer sun and keep them at room temperature, not in the fridge.
Of course, it's best to eat them them fresh.  I love bruschetta, a mix of chopped tomatoes, garlic, basil and olive oil on a piece of grilled bread. You can't beat a simple cheese and tomato sandwich - grilled or just as is. Or eat it like an apple, take a bite and let the juice run down your arms.  After all, tomatoes are fruits NOT vegetables...

For tonight's dinner, I made Ratatouille with fresh tomatoes - it's the perfect summer dish using eggplant, zucchini, bell peppers and onions.  I'll serve it hot tonight, but I'll probably eat the leftovers cold for lunch tomorrow and the flavors will be even better.

Ratatouille

Ingredients:
1 medium onion, peeled and diced
2 garlic cloves, minced or grated
2 tablespoons olive oil
1 medium eggplant, cut into 1/2 inch dice
 2 small zucchini, cut into 1/2 inch dice
1 red or green bell pepper, diced
2 large ripe tomatoes, diced
1 teaspoon fresh thyme or oregano
1/2 teaspoon sugar, optional
1/2 teaspoon salt
Freshly ground black pepper
 
Directions: 

In a large skillet, cook the onion, peppers, eggplant and the garlic in the oil over moderate heat, stirring occasionally, until the eggplant starts to soften. Stir in  zucchini and tomatoes and cook the mixture covered on simmer, stirring occasionally, for 12 minutes or until the vegetables are tender, but not mushy. Stir in the mixed herbs, sugar, salt and pepper to taste.  Enjoy!