i’m obsessed with late summer tomatoes, farm-stand and heirloom are highly preferred.  i’ve never really made sauce and i’m not a huge fan of sandwiches, so i guess i’m kind of a purist when it comes to tomatoes.  i like them sliced with freshly ground pepper and sea salt, fresh basil leaves or any other herb on hand and sometimes some chevre.  that’s the fancy lunch.  sometimes it’s just a tomato, chomp, drizzle, slurp, YUM.

now it’s getting chilly out and i have to give into the fact that the autumn equinox did recently occur – even if it was upwards of 80 degrees that week.  the tomatoes are just on their way out.  i’ve been known to go far out of my way and ask family members for tomato favors as august draws to a close, in almost an early panic.  but this past week, my organic delivery co. informed me that there won’t be anymore in future boxes – depressing.  so what’s a tomato tart to do?  sign up for the extra bulk add-on and reap the benefits when six pounds of plump, striped, oddball shaped, green, yellow, purple, and juicy reds show up.  first up – tomato phyllo tart (how fitting):
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