It’s not only the summer heat; patio dinners and simple suppers rule through August. It may seem as if we’ve eaten acres of tomatoes sliced warm from the garden; roasted, whirled into gazpacho, fanned into Caprese with layers of rich buttery avocado or wedged between hunks of buffalo mozzarella and aged balsamic vinegar. Our garden bounty harvest is gone-- only, were not finished yet.
Acres of heirloom beauties and sweet dolly sized tomatoes line big shallow tubs at the farmers’ market like old-fashioned backyard sand boxes. Fragrant roasted tomatoes, shallots, and garlic spun dizzily into thick warm soup sets my heart spinning too—dreaming of unfussy-styled suppers in the South of France.
Ahem, segue; blink, blink, blink!
Roasted Tomato
Acres of heirloom beauties and sweet dolly sized tomatoes line big shallow tubs at the farmers’ market like old-fashioned backyard sand boxes. Fragrant roasted tomatoes, shallots, and garlic spun dizzily into thick warm soup sets my heart spinning too—dreaming of unfussy-styled suppers in the South of France.
Ahem, segue; blink, blink, blink!
Roasted Tomato