Friday, July 11, 2008

Cherry and Yellow Pear Tomatoes

I have an abundance of these little jewels. The best thing is to cut them in half, toss them with salt and pepper, chopped fresh oregano or thyme, a little minced garlic and a generous amount of olive oil. Lay them on a cookie sheet, cut side up then roast for about 30 minutes or so. Put a few of these on top of a piece of toasted ciabatta or french bread that has been slathered with fresh pesto. Oh, my gosh, absolutely wonderful!


  1. Oh, yum! YUM! These look sooo good! I love tomatoes...especially home grown. My mom does a GREAT job of it and I want to try, but I have to start out *much* earlier in Phoenix.

    Thanks for your visit to my blog and your comment on "Babe I'm Leavin'". You know, I was so absorbed in the moment...the song...that I don't know if anyone...or how many!...looked askew at me. :) When I get caught up in the store I have noticed people usually do one of three things: Make a wide berth around the crazy singing lady; smile, nod, and acknowledge a common fondness of good and not-so-good music; or are so immersed in their own universe (what color tomatoes to buy!) that they don't notice the veritable musical going on in the aisle beside them!! Sadly, I have been all of these at one time. Ummmm, not at ONCE (though that may be fun to try!), but I have been known to avoid, acknowledge, and ignore. :)

    Come visit again sometime. I need to update...


  2. Delish! I am waiting for mine to ripen. So far, two look ready to pick --- but my basil has grown and is ready to join the tiny tomatoes as soon as they are ready! Thanks for the recipe idea. I just found your blog and am off to read more --- it looks wonderful!

    Enjoy a blessed day!



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