So. I offered to make something for the Religious Education brunch at UUS:E tomorrow. Glad to be able to contribute in a way that I like: cooking! The brunch has foods cooked from the garden for which the kids were chiefly responsible. I took home tomatoes and basil and garlic.
I decided to roast the tomatoes first. There are yellow and red tomatoes and cherry tomatoes. All I know about them is that they're organic.
So, here they are, cut up and tossed in olive oil and about 1 tbsp of balsamic syrup and some basil, oregano and thyme.
I decided to roast the tomatoes first. There are yellow and red tomatoes and cherry tomatoes. All I know about them is that they're organic.
So, here they are, cut up and tossed in olive oil and about 1 tbsp of balsamic syrup and some basil, oregano and thyme.
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shesingsnow- Marlene
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I took this tray and put it into the oven at 375F for 30 minutes. And then I mixed up the roasted tomatoes in a sauce pan with some tomato paste and about a cup of water. I added in a cup of parmesan cheese, too, and because I like a sweeter sauce, I added in palmful (1/8 cup?) of sugar. Oh, plus a lot of freshly dried basil leaves.