Those are roasted tomatoes. Slice some tomatoes in half, squeeze out the seeds, sprinkle with salt, olive oil and basil. Bake for 30 minutes at 400. Great on toasted bread or over pasta.There, now you know what you're having for dinner tomorrow night. Don't forget folks, tomato season is coming to a close (at least here in the northeast) so make sure you keep eating all the local tomatoes you can.
One rerun from last week in this week's menu: zucchini and greens soup. Goodness was that good. So good, it's gotten another spot in the rotation right away.
On Sunday I will:
- Make Zucchini and greens soup
- Make pizza dough for the freezer (enough for 3 pizzas)
- Make Sunday dinner
Sunday
Campanelle with a porcini mushroom tomato cream sauce
Monday
Zucchini and greens soup
Tuesday
Home-smoked bluefish fillet
Grilled eggplant and peppers with herbed vinaigrette
Green beans tapenade
Wednesday
"Sliders" (mini-burgers)
Corn on the cob
Tomato salad
Thursday
Pizza
Friday
Dinner out
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