Friday, July 27, 2012

An abundance of Sungold cherry tomatoes

Some days, there is simply an abundance of Sungold cherry tomatoes. This was one of those days. Half were given to the local Boys and Girls club where they were made into tomato caprese skewers. The other half stayed with me, the tomatoes which split. They were cut in half, drizzled with extra virgin olive oil and sea salt, and slow-roasted in the oven for several hours. 200 F.


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