My backyard tomatoes are no longer ripening on the vine. But they’re in no danger of freezing, so I’m still picking them fresh.
Because they’re still sweet, I prefer not to make them into sauce just yet. So I decided to make a dinner pizza this week with kale/basil pesto as the base, and put the tomatoes on top. The slight roasting they get as the pizza cooks makes the tomatoes even that much sweeter.
You can use any kind of pesto as a base. Here’s a vegan version I published a few weeks ago. I used the...read more