Brooklyn Brokavore

Dinner, a few nights ago.

Anthony and I were upstate last weekend, hiking in the Catskills and visiting friends in Tivoli. The Tivoli friends had just harvested their first heirloom tomato from their backyard garden and would not let us leave without taking it home. A giant orange beauty, I regret not taking a before picture.

At any rate, we made a caprese salad, using the tomato, basil from our garden, fresh buffalo mozzarella from Caputo’s, balsamic reduction, and salt and pepper. (To make a balsamic reduction, boil balsamic vinegar at a low heat until it thickens. Don’t let it burn, or it’ll be gross to clean up; I speak from experience.) 

We served this with pasta in pink vodka sauce, using more or less this recipe, plus roasted CSA zucchini.