Friday, July 1, 2011

It is That Time of Year Again.... Fresh Tomato Time!

I picked up these gorgeous little red grape and yellow cherry tomatoes at the supermarket the other day. I had more more than I could each fresh, so I roasted some in the oven with olive oil, sea salt, fresh cracked black pepper and thyme. Slow roasting tomatoes at 300º for an hour or so really concentrates the flavor. They will keep for a couple of weeks in the fridge. Roasted tomatoes are great on sandwiches, with goat cheese on crackers or bread as an appetizer and so much more!

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