Vacation planning! Lex & Sullivan will be closed until August 16-25.
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There isn’t much that tops a freshly picked, still warm tomato, handpicked off the vine. It tastes of summer, and outdoors-two of our favorites. In order to enjoy more time in the latter, prepare this dish early morning, and store in a big mason jar in the refrigerator. This dish tastes ridiculously good on it’s own, but goes over the top when used as a topping for pasta or bruschetta. Can’t wait until dinner? Spoon some over scrambled eggs and top with goat cheese to start off the day. Don’t sweat it (literally) if you waited until five-this is a great dish for the toaster oven. Roasted cherry tomatoes are super simple, even for the novice chef, and easily doubled or tripled for extra guests, or better yet, extra helpings.
xx, The Prep Cook/TPC
Roasted Cherry Tomatoes
1-2 generous handfuls of cherry tomatoes per person
A couple glugs of good quality extra virgin olive oil
Kosher or Sea Salt, and freshly cracked black pepper to taste
Optional: fresh basil, rosemary or thyme
Preheat oven to 400 degrees. Toss all ingredients except herbs, on a large baking sheet lined with parchment. Bake for 20 minutes or until tomatoes are soft. Place in large mason jar layered with fresh herbs of choice, and refrigerate, or serve topped with herbs.
Last weeks impromptu day trip to Martha’s Vineyard.
The Lex girl loves spontaneity.
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