Ruby Tuesday 2 - Ripe and ready

Ruby Tuesday 2 arrives a day after a visit to the Ansonia Farmer's Market, where the local tomatoes are vine ripened rubies. Fresh, I sliced them as thins as our cheap sharpened knives could allow - our homegrown ones are not quite ready. So the idea was to stack the fruit along with other items to make supper with...

All photos by Allegra

The final choice was to make each stack from bottom to top as follows: mozzarella, tomato, capicola ham, basil leaves, tomato, mozzarella, olive oil and balsamic vinegar. With Allegra's help, we placed two stacks into each hard roll and made panini sandwiches in a pan with unopened tomato cans to weigh them down. A satisfying dinner with plenty of ruby as a side dish...See more world-wide rubies at RT2!