This year we have an abundant crop of tomatoes. Scratch that, we had a lot of tomatoes. Some of them were chomped away by our local deer population, and a few others became shot-put practice for our toddler. I have to admit, she’s got a good arm. I should have known it would happen – I had just told my husband that we would have so many, we should invite the neighbors to pick their own.
While I look at the caged remains of a great crop, a thought occurred. They probably needed the fruits more than we did. Plus, we had extra. There are some untouched ‘maters that we can still use. And I plan to – after they are cleaned and inspected for teeth marks. Once that happens, they’ll be certified recipe worthy.
If you were lucky enough to escape a wild-animal-buffet-bonanza, I have a suggestion for preparing a simple side dish of grape, cherry or Roma tomatoes.
Tasty Roast Tomatoes
Preheat the oven to 425°
Wash a handful to a pint of small tomatoes
Place them on a foil-lined baking sheet
Drizzle some extra virgin olive oil over top, enough to lightly coat
Add pinch each of kosher salt, pepper and garlic powder
Give them a quick toss to distribute the oil and seasonings
Cook about 12 minutes or until the tomatoes start bursting open
Serve and enjoy!
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