Friday, July 5, 2013


The tomatoes in our garden are pumping out their bounty like they're in some sort of a race. Every other day, I have enough to give away to a friend or to do some serious tomato-processing:

My favorite method right now is to slice the tomatoes to more or less the same thickness, place them on a parchment-lined baking tray, and drizzle them with olive oil and a little cracked black pepper and salt:

I roast them in a hot (450 degrees) oven for 20 minutes, or until they are nicely cooked but not showing any blackened edges. Then they are ready to be tossed into a hot pasta dish, or served on top of garlicky sourdough or a baguette, or layered in a sandwich.


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