Mom came up with this recipe as a way to enjoy the bounty of the Farmer's Market. September seems to be tomato season here in Los Angeles, and there is no better time to celebrate the sweet acidity of the tomato! You can easily eat these alone as a condiment to any grilled or roasted meat. You can also pair them with mozzarella for a salad or pasta. And, they would also be delicious over some ricotta as a fancy toast. They keep for a few days in the fridge, so don't worry if you have extra!
2 pints large cherry tomatoes
3 cloves of garlic, minced
¼ cup chopped fresh chives
½ teaspoon salt
1 teaspoon fresh thyme, minced
½ cup olive oil
Heat olive oil in a pan with herbs and garlic on medium heat, being careful not to burn the garlic. Add tomatoes in one layer and salt, and continue to cook for 3-5 minutes until tomatoes burst. Turn off heat, cover and let sit until ready to serve.
For salad add cubes or small balls of fresh mozzarella, tossed together.
Can also be used as condiment for grilled meat or fish.
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A square meal is satisfying, nourishing, complete.
A round table includes all.