Roasted Tomatoes and Ikea stuff

Last week the Courier-Journal (our newspaper in Louisville) had a whole big article on garden tomatoes, along with lots of photos and recipes( including the tomato tart). The article made me want to attack and eat the newspaper itself! The writer waxed eloquent, describing the flavor and color of summer's gems. I have since attempted to eat tomatoes at every meal since they are in their peak, and it's really almost like eating another food compared to the pinkish bland things that come around in the winter. I haven't been entirely successful, not because I am sick of tomatoes, but because they are fragile guys and they only last so many days from when I buy them at the farmer's market! I never run out of ways to eat tomatoes -- here's one of my favorites (okay, so we've veered off the book path, but it's tomato season right now, so please come along!).

Roasted Tomatoes

Cut small to medium tomatoes in half. Lay them open side up in a baking pan (I use a bread pan). Drizzle with EVOO, add salt and pepper. Roast them in a lowish temperature oven (300 or so) for 40 minutes or so. You may stop them sooner if the smell makes you stand in front of the stove salivating! I add pine nuts and a touch more EVOO for the last 10 minutes.

Holy cow! These things are amazing. I usually eat them with a hunk of bread to dip in the juices, but since I was out, I ate them with some steamed ravioli. It was amazing! I drank every drop of juice from the bottom of my bowl.



I also wanted to show you where my dear husband put up my recent Ikea purchases. I love that place. When we were there, my sister Anna said she wished she had a little house like me so that she would need some of their storage things. Ha ha! You crack me up, Anna! I was glad to find a few things that would help us get a bit more organized that also didn't break the bank.



Here are some hooks and things to keep stuff handy I need at the stove. These cute green mugs were only 58 cents! And I love the hanging basket that keeps the seasonings I use most over the stove.

Back to books next time, I promise.