This week’s recipe from Around My French Tableis a simple and delicious way to prepare tomatoes. A few generous handfuls of assorted tomatoes from my garden patch, sliced, drizzled with olive oil, sprinkled with fresh thyme, sea salt and thinly sliced garlic ignored for a while in a slow oven and there you have it. My above photo was shot right after I pulled the tomatoes out of the oven and I think it’s real pretty, kind of like modern tomato art! The roasted tomatoes shrink quite a bit so start with more than you think is enough.
I seasoned a piece of halibut with sea salt, freshly ground black pepper, white wine, olive oil and Thai basil. Then wrapped it in parchment before baking in the oven. I also picked zucchini from the garden, sliced and sauteed them in olive oil. I know this is looking pretty healthy but that’s okay, we can not live on cookies alone even though sometimes I would like to try!
We enjoyed these slow roasted seasoned fresh tomatoes, I think it’s is a great technique for concentrating the tomato flavor and it was quite good with the halibut. We’re not supposed to post the actual recipe from Around My French Table as those of you know who’ve been following the online cooking group of Doristas from French Fridays with Dorie. Please check out the other links here, when it becomes available.