Some recipes don’t need a long list of ingredients. They simply need the right ones. When my Cherokee Purple tomatoes reach peak ripeness in the garden, they’re sweet, juicy, and rich with a depth of flavor that grocery store tomatoes rarely match. Pair them with creamy burrata, fragrant basil, good olive oil, and a sprinkle of flaky sea salt, and you’ve created a dish that celebrates summer in its purest form.
