Since I am still picking tomatoes, I use them in various ways. Yesterday, I halved cherry tomatoes and tumbled them into a shallow gratin dish, tossed plenty of chopped garlic on top along with a drizzle of olive oil and a splash of balsamic vinegar. Into the oven they went, to roast for 40-50 minutes alongside the chicken thighs I'd put in earlier. In the last five minutes of cooking, I sprinkled feta cheese and let it melt, then tossed fresh basil over just before serving. An easy and delicious side dish, and also great as an appetizer served with a sliced baguette.
Any plans for this week? Mine will involve time with little ones, and dealing with apples and grapes from the garden. Friends are coming for dinner on Friday. And we're all hoping for rain on Friday, too.