The First Bowl Of Tomatoes For 2014
Almost a dozen Sun Gold cherry tomatoes, 4 Juliets, a small handful of Tami G’s, and one Lemon Boy (slightly speckled, top right in the back, about the size of a small plum). The day of the photo the Lemon Boy tomato was very bright yellow. But, the next day, it had a dark golden hue that was similar to the Sun Golds. Inside, it was a bright beautiful yellow. It’s a very pretty tomato with a slightly more acidic flavor than the Sun Gold. But, it’s acidic in a very good way. They’re perfect to quarter. So, they’ll make great salad tomatoes.
Roasted Tomato Sandwich, Italian American Style
rustic bread, toasted
homemade mayo
basil, if desired
fennel, freshly ground
black pepper, freshly ground
fine sea salt
Lightly brush bread with homemade mayonnaise. Top with a basil leaves or shredded basil, if you like. Then, while the tomatoes are still warm, arrange on top of the bread. Sprinkle fennel, black pepper, and salt on top. Consume immediately.
Roasted Cherry Tomatoes
cherry tomatoes, halved
olive oil
fine sea salt
Place tomato halves in a small casserole dish packed tightly together. Drizzle with olive oil. Then, sprinkle with salt. Roast at 400 degrees F for 20-30 minutes, or until they reach your desired state of doneness. Turn off the oven. Let cool in the oven for about 10-15 minutes. Tomatoes should still be warm.
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