Tomatoes from the garden are the best. Now is the time to savor all kinds, sizes and colors and mix them with fresh Italian mozzarella. I like to use the little "ciliegine" with a touch of rich, virgin olive oil, a small amount of French mustard, fresh basil and my secret ingredient and few splashes of Worcestershire sauce. Yum! The classic reds with salt and pepper and basil with drizzled olive oil also great any time of the year.
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