Fun Fact: I love to cook! It helps me relax and to find a moment of Mindful Living during the day. When I was little, I even used to pretend to narrate my own cooking show as I was creating a culinary masterpiece! The summer is the absolute best time experiment with cooking because there is so much in season. Yesterday, Grayson and I stopped by the Carrboro Farmers’ Market and found the most wonderful yellow tomatoes. The color is absolutely stunning and the yellow varieties of tomatoes have less acid, allowing the natural sweetness to emerge. So tonight for dinner I made these summer tomatoes, an arugala salad, and lemon ricotta pasta from Trader Joe’s with fig butter. Delish!
The tomatoes are so super fresh and simple. Also, you can really add anything you have lying around the kitchen. Here is the recipe, enjoy!
Prep Time: 5 minutes
Cook Time: 5 Minutes at 350 Degrees
Ingredients: 2 Ripe Tomatoes, salt and pepper, extra virgin olive oil, capers, garlic, basil, parmesan cheese (extras if you have them: parsley or red onion)
Cut the tomatoes in thick slices and lay them in a pyrex baking dish. Season with salt and pepper and fresh garlic. Chop basil, parsley, and thinly slice red onions, sprinkle over the tomatoes. Add capers and parmesan cheese on top and then drizzle extra virgin olive oil over everything. Then pop it in the oven for 5 minutes to warm the tomatoes and melt the cheese.