Tomatoes

 

Fresh from the garden, a whole mess of beautiful tomatoes.  I cut them up and sauteed with fresh basil, oregano, garlic, and a splash of balsamic.  It's the same salad I do cold but now I'm sauteing.  Nothing like fresh tomatoes! I made this earlier in the week and am making it again ('cause our tomatoes are prolific!) Good on bread or pasta. You can also take juice out as it's cooking for a very lazy version of tomato soup.  I didn't measure anything, but I am guessing a tablespoon or so of olive oil and 1/4 cup of balsamic vinegar?  Maybe?

Lots of fresh basil -- 10-ish leaves? I have a very happy basil plant that needs to be cut back regularly.  If you don't cut it back, it goes to seed.

Garlic -- I used dried, maybe 1 teaspoon?

Oregano -- also dried and I used probably 1 tablespoon?  (I'm a big fan of oregano!)

I cooked it for an hour or two?  It cooked down a lot! 

 

 

I also made roasted zucchini and popped about 4 tomatoes in the oven.  I was curious about that versus pan cooking.

(I'm thinking about trying to make some sort of roasted zucchini and tomato sauce in the food processor for pasta... I'll let you know what happens.)

I also made watermelon (we grew it), basil, (also home grown) and lime (also grown at home with love) granita.  I love it.  The husband, and the younger two daughters don't like it. I think daughter #1 will.  I will let you know.

Super fun cooking day!