We finally have ripe tomatoes from our garden to harvest. These are a mixture of brandywine, Cherokee purple and red cherry tomatoes. I used this Food Network recipe, it’s one I revisit every summer. The exception to this recipe is I don’t use parsley, chives and thyme. I only use whole basil leaves between the cheese and tomato layers.
https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=14384282
