Summer Tomatoes with Feta and Mozzarella
Bubba Durand

Text-Only Version

"Tastes like Summer"

My sister, Laurie, and I made this from big, meaty, "Beef Master" tomatoes, still warm from the sun.
We took one bite, looked at each other and said in unison, "Mmmmmmmmm, tastes like summer!".
Use your very best olive oil for this, and don't even THINK about using store-bought tomatoes!


Beef Master tomatoes, still warm from the sun.

The largest tomato weighed 1 pound, 10 ounces!

4 or 5 large, meaty Tomatoes
1/4 C Extra Virgin Olive Oil
1 Clove Garlic
Feta Cheese, crumbled - 2 or 3 T
Mozzarella Cheese, finely grated - 2 or 3 T
Fresh Basil Leaves
Sea salt or kosher salt
Freshly ground black pepper

Pour 1/4 cup of your best olive oil into a small glass dish.
Crush the garlic and add it to the olive oil. Let it sit for 1/2 hour.
Just before you're ready to serve, slice the tomatoes into big, thick slices.
Cover a large platter with the tomato slices and sprinkle them with salt and just a little freshly ground black pepper.
Slice the basil leaves into very fine ribbons and scatter them over the tomatoes.
Drizzle the olive oil all over the tomatoes (discarding the garlic).
Sprinkle the tops with crumbled feta and mozzarella and serve immediately!


1999 - The Year Of The Tomato!

Master of the Beef Master

After 10 years of limited success,
Steve has figured out how to GROW tomatoes!

Here he is, 6'2" tall, standing next to one of the "Beef Master" plants.

Sweet 100s

Even the container-grown plant were a success this year!
Steve standing next to the "Sweet 100s" cherry tomato plants.
We love Cherry Tomatoes!!!



The Johnson Family Cookbook