Summer is in full swing, which means tomatoes are at their peak – ripe, juicy, and bursting with flavor, especially when roasted. This French-style tart is a wonderful way to showcase them.
I love when my garden dictates what I am going to cook. This past week, both the red cherry and yellow pear tomato plants were loaded with fruit, and when that happens simultaneously, we just can’t eat them fast enough. To extend their shelf life, I slow roasted them with a little garlic and some fresh herbs from the garden. At the same time, the basil plant was lush and green, with enough fragrant leaves to make a batch of pesto sauce. Continue reading