I don’t think this dish is worth making unless you have exceptional tomatoes – like the beautiful heirlooms I picked up at last Sunday’s farmers’ market in downtown Mountain View. These beauties came in red, green, yellow, orange, and a beautiful deep crimson, and they were wonderfully imperfect – bulbous orbs that begged to be eaten.
Ingredients 1/2 cup fresh bread crumbs 1.5 large tomatoes (I like to use different colored heirlooms) – about 1.5 cups total 1/4 cup chopped sweet onions (about 2 thick slices, chopped) 10-15 basil leaves, chopped 1/4 cup buttermilk salt&pepper, to taste
Directions Mix everything together and enjoy. To make the breadcrumbs, toast a slice of bread in a toaster, then rip it up and pulse it in a small food processor.