This could totally be classified as an abundant crop recipe, but I feel like sharing it with you right now! So it will not be around during tomato month … if I can find enough tomato recipes for that. Anywho, this recipe is super simple but incredibly delectable!
Tomatoes, grown in my very own garden.
This recipe is so good that your husband who does not like tomatoes will eat many of them. (He’s actually allergic to tomatoes, but only if they’re uncooked.)
Looks amazing, right? Okay, maybe not -- but they are fantastic!
This recipe can be found in the Barefoot Contessa’s cookbook, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
1. Top tomatoes with balsamic vinegar, olive oil, salt, pepper, and garlic and then roast for awhile.
2. Once they are all blackened and roasted, top with freshly cut basil.
Now is that simple, or what? It’s very delicious and it was so nice to use tomatoes from my garden and an actual cookbook for a recipe, versus searching for something online. How often do you use cookbooks?
I go through spurts where I use cookbooks a lot, then I shift and do all my searching online. Yesterday I did a bit of both, trying to decide what to do with a giant bag of apples I received. My results: apple-cheddar scones, dutch apple pie, and an apple-cream cheese coffee cake. Pie and cake are destined for the freezer, for some future date when something home-baked is in order but I don’t want to bake!
And those tomatoes look lovely, but you know my husband won’t touch them! Sigh.
I love her recipes
and that looks pretty good!!
Yum! Those all sound so good.