Friday, August 20

Buon Appetito!


I'm made this for the first time last night. We stopped in at the East Coast Seafood market after going to the beach. Picked up some fresh tuna. Then stopped at the local Bartlett Farm for fresh vegetables and goat cheese.
Came across this recipe in the new issue of Better Homes & Garden and was inspired to make this as part of our dinner tonight.

Slow- Baked Tomatoes with Garlic & Mint

1 1/2 lb. cherry or grape tomatoes
1/4 to 1/2 cup extra virgin olive oil
7 cloves garlic, peeled, spilt lenghtwise, and green shoot removed
1 bunch fresh mint, trimmed
1 to 2tsp. coarse or flake slat
1 tp. freshly ground black pepper
Toasted slices of rustic bread
Goat cheese

1. Preheat oven to 325 degree F. Wash and drain tomatoes well. Pat dry with paper towels.
2. In a non reactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are well coated and there is a thin layer (1/8inch) of oil on bottom of dish. Toss in garlic, mint, salt, and pepper.
3. Bake, uncovered, for 45 to 60 minutes or until skins split and soften but tomatoes still retain their shape.
4. Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings.

It was so delicious. My husband loved it. Enjoy!

Bartlett Farm

A few things picked up at Bartlett Farm. Fresh tomatoes, french bread, dutch apple pie. It's a great kitchen for prep work. The kitchen island is about 12 ft. long. It's such a great house to cook in!

Slow baked tomatoes with garlic & mint.

Add a little goat cheese, roasted peppers, pesto, and the tomatoes. It's delicious! (I added the roasted peppers & pesto with goat cheese not in the recipe).

Buon Appetito!

Take care,