Heirloom Tomatoes with Blue Cheese Dressing

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To me, August is synonymous with tomatoes and sunflowers (two of my all time favorites).  It seems no matter what way I turn these days, there are vibrant tomatoes in deep shades of red, yellow and green popping up everywhere while sunflowers are peeking over fences and are in an abundance at every market.  Usually, I only have one tomato plant to tend to but this year I became a bit ambitious and planted several varieties.  It was hard to believe back in May when we created our little vegetable garden that by August, we would we have a plethora of produce (even despite the fact that my three year old delighted in yanking a number of carrots out of the ground prematurely).  There is something so satisfying to be able to walk out the back door and pluck a cucumber or a few sprigs of basil and parsley to add to a salad.  So, when I realized that we had quite the collection of tomatoes, I decided to research different ways I could infuse them into our daily meals.  I’ve never been one to turn down cheese, so when I spotted this recipe, I knew I had to try it.  I opted for a lighter version (after all, it’s still bathing suit season) by using light mayonnaise and light cream.  I also couldn’t find tarragon vinegar (although it sounds sublime) so I just used red wine vinegar and the end result was still rich and flavorful.

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