I realize that it’s mid-October and I should have posted these tomato recipes earlier in the summer. I should probably be posting some sort of pumpkin spice something. But, I got one last delivery of tomatoes in the farm share not too long ago, so here are a few things to do with the very last of the tomatoes.
First, roasted tomatoes. I kept seeing these mentioned all over the place this summer and finally decided to try them. Basically, you slice tomatoes and mix with some olive oil, salt, pepper and a little sugar. Bake at 350 till they are nearly carmelizing at the edges. Delicious.
One possible use for roasted tomatoes is in an easy salad for lunch for dinner. The following recipe uses soba noodles, which are another new discovery of mine. They are made from buckwheat flour, and are pretty tasty. This salad could use a whole variety of vegetables, whatever you have in stock. I think that the addition of chickpeas adds some protein, which I for one, definitely don’t do a very good job of eating enough. Enjoy! And thanks for reading.
- cherry tomatoes
- 1 clove garlic, finely diced
- 1 can chickpeas, rinsed
- 2 tbs. balsamic vinegar
- 2 tbs. olive oil
- soba noodles, cooked per package directions
- sprinkling of thyme
- fresh basil leaves
- Parmesan cheese to serve
Source: A Couple of Cooks
How cozy does this kitten look! Quite the life.