Whole Living Daily

Making Good With What We Have

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A friend of mine called today. She was in the neighborhood and wanted to meet for lunch. I was excited to see her but loath to leave both my sunny apartment and new kitten, and reluctant to squander cash on an overpriced underwhelming meal. She came to me. The menu was sort of odd: kale with oven-dried tomatoes (my attempt to eke out every last ounce of sweetness from this year’s bumper crop), anchovies, and raisin nut toast. I was not thinking Chinese dietary principles when I searched my fridge and bread box, but look what this simple mix of fresh, seasonal, and wholesome ingredients (which all help to build our vital substances) gave us anyway. Chi, blood, and few extra dollars in the bank. Life is good.

Oven-Roasted Cherry Tomatoes

I throw these into just about anything. They are fantastic on pasta, in a grain salad, or straight off the roasting pan.

Heat oven to 300. Line roasting pan with parchment paper. Halve cherry tomatoes. I usually do about 2 quarts of tomatoes at once. Arrange tomatoes, cut side up, in single layer on pan. Drizzle with about a tablespoon of olive oil and sprinkle with sea salt and pepper. It is nice to add fresh herbs if you have any on hand; thyme or oregano can be perfect. Roast tomatoes for about 2 hours. Let the tomatoes stand in oven until cool to allow the juices to collect with the tomatoes becoming so sweet they could second as dessert.

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