It was a long hot summer! Subsequently, the tomato plants in our garden produced like crazy for several weeks. Big round red tomatoes, horn-shaped tomatoes, black heirloom tomatoes, medium-sized salad tomatoes, tiny red and yellow cherry tomatoes! All of them bursting with summer flavor. Then poof! The plants have already started turning brown, the tomatoes aren't ripening like before and they just don't taste as flavorful. While in the beginning we were giving tomatoes away, we are now hoarding tomatoes. This is one of our favorite summer dishes to make with either bounty tomatoes or hoarded tomatoes. Slice fresh tomatoes and top with a slice of fresh mozzarella, sprinkled with chopped fresh basil and drops of balsamic reduction vinegar, drizzle with your favorite local farmer's olive oil, and don't forget the salt and pepper! Eat and repeat!