It’s getting to be that time of year when I am outside more often and going more places during the day, which leaves a lot less time for dinner preparations.
The night before writing this, I thought about how every summer I make a lot of tomato/red onion sandwiches and Fresno State sweet corn for dinner. We love both so much that sometimes that’s our dinner three times a week.
We get our tomatoes from a farm family in Fresno, as they have transformed their garage into a small market. The tomatoes are huge and as vine ripe as a tomato can get.