We fell in love with this variation of the caprese salad. Instead of the traditional seasoning crush some fennel seeds in a mortar.
Add some salt and pepper and some lemon zest. Season the salad with this mixture and sprinkle over some good olive oil.
Now is the time I have to eat my yearly ratio of tomato. I only eat tomatoes during the hot summer month when they are ripe and sweet and smell beautifully. One of the favorite summer dishes is a simple tomato sauce.
We are lucky here, we get almost 20 different tomatoes types during the summer. Big ones, tiny ones, red, green, yellow and even burgundy ones.
As I said if you can't get hold of these perfect summer tomatoes don't even think of doing a fresh tomato sauce - use tinned ones instead.
2 sliced onions
2 garlic gloves
a handful of capers
10 black olives
all kind of different tomatoes 5-6 depending on the size
dried italian herbs
1/2 buffala mozzarella
Slowly fry the onions and garlic in a good dash of olive oil. Add the capers, tomatoes and the olives.
Season. Let cook for approximately 20 min. Add the fresh basil and if you like some buffalo mozzarella ( this does not look very elegant but tastes pretty good). Mix with the pasta and serve.
This is the time of tomatoes. I only eat tomatoes during the summer month (meaning july, august and September). I hate the tomatoes you can buy throughout the year in supermarkets, they taste of nothing. (If I really need tomatoes I buy cherry tomatoes they always have a bit of taste ) If you have ever tasted the ones we can buy on the market in summer you will stop eating the all year ones. We are very lucky here in Bern though, We have one farmer family who started some years ago to re-cultivate old tomato species. They produce up to 50 different variations.
Very sweet ones, lemony ones, soft ones and almost crisp ones. My favourite ones are the "Berner Rosen". An almost pink one. It's incredibly sweet and soft together with buffalo mozzarella, basil and balsamic vinegar it's just heaven.