We're not vegetable gardeners at Linderhof but we do have a grape tomato plant and an heirloom tomato plant. So we can harvest tomatoes straight from our garden. Alas, sometimes, they are not enough for a meal and so we fill in any holes with tomatoes from the Farmer's Market.
A favorite way to eat the little tomatoes is halved, sprinkled with salt and pepper. A pour of olive oil, a smaller pour of balsamic vinegar and a big handful of basil leaves cut into a chiffonade.
It is summer on a plate and when the tomatoes start to really come to the garden and the Farmer's market, we have tomatoes at least twice a day and sometimes three (sauteed grape tomatoes go really well with the breakfast eggs).
Of the grape tomatoes, they are a burst of sunshine in your mouth. And are so perfect paired with garden basil.