While browsing at the farmer's market, I was about to purchase a bundle of vine-ripened, juicy red tomatoes. But, as I passed the five dollar bill across the table, these unfamiliar green and yellow tomatoes caught my eye. "What are those?" I inquired. The man, a veteran farmer from near Mt. Vernon, quickly replied, "Zebra tomatoes. They're delicious. Juicy and tart." Always an adventurer when it comes to cuisine, I passed on the juicy reds and snagged the eye-grabbing Zebras. A lover of tart things, I was not dissapointed. Next to peach tomatoes, these little guys are my pick when it comes to biting into the ever-variable summer-season fruit.
Here's what found it's way into the pan - it was so good I had to pass it on.
White onion, finely chopped
Kale stems, finely chopped
Leftover oven-roasted potatoes
Zebra tomatoes, coarsely chopped
White balsamic vinegar
Fresh cracked pepper
Over-easy egg to top it off.