Time for another Mosaic Monday with Mary from The Little Red House! Click on the link to check out all the others who are joining Mary this week!
It's tomato season! I'm getting there. My tomatoes are starting to look pretty good. Still supplementing with some really nice teeny, tiny heirlooms from Trader Joe's, but I'm on my way! Brilliant that I am, I forget which these are, I think they are the Black Krim, I have the pots labeled, it's just from outdoors to indoors, but my little pea brain forgot.
These are the sungolds!
Tomato Season. So I couldn't resist and bought two containers of the small heirlooms. Really sweet tomatoes. I had help deciding on what to do with them, general consensus from San and Woodie were Sherry Cherries. Probably would have worked out a little better if the pan didn't warp and the juices collected in the corner, but still an awesome recipe to add the sherry to roasted tomatoes! I forgot to add the onions. Like that comes as a surprise. and I didn't add the sugar. The tomatoes were really sweet. and I didn't read the part about on top of the stove. Welcome to my world of never ever paying attention. Works out well sometimes!
These are the tomatoes from Trader Joe's. All except two little sungolds that were ready so I picked them and threw them in!
Slice a fresh baguette and spoon some tomatoes on. Simple, but it doesn't get any better. Use the end piece to soak up the pan juices!
See the knife? My new favorite. I love the colored paring knives from Kuhn Rikon so I tried the serrated one. I love it!
Sherry Cherry Tomatoes
source: Food Network, recipe by Rachael Ray
from San and Woodie
Printable Recipe
2 tablespoons extra-virgin olive oil
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt
Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
They look beautiful, Dishes, but I have a feeling Miss Picky won't care for them. Good for you for listening to Woodie and San :) That's a great idea to serve them on bread, I always just use them as a small side on the plate, just a couple of tomatoes alongside meat or fish. I love your idea.
ReplyDeleteWe had it for lunch! Miss Picky can be hit or miss, you know. This week tomatoes ok, next week, who knows?
ReplyDeleteThanks again, and next time I will actually follow :)
Pretty mosiac. You've got me drooling....Robyn
ReplyDeleteThis is my blog.
ReplyDeleteNothing tastes better than homegrown! Very generous of you to share the recipe, very simple and easy. A lovely mosaic!
I will be trying this, Carol! It sounds wonderful with the sherry and red pepper! If only my tomatoes will ripen before the snow starts to fly!
ReplyDeleteYou found an olive wood board! Very pretty. And I will be on the look out for one of those serrated knifes. I love my red Kuhn Rikon :)
Carol, I love your mosaics... so glad you participate.
ReplyDeleteWhat a beautiful bread board ... and your yellow knife looks perfect. They ARE great knives.
Your picture of the various colors of tomatoes on the baking tray is gorgeous.... would make great framed art for a kitchen IMO.
Almost forgot, the recipe sounds delicious.
What beautiful tomatoes. I love the recipe...I will try that for sure!
ReplyDeleteI was just introduced to heirloom tomatoes this weekend and found them delicious! I'll have to try your recipe now....
ReplyDeleteLovely mosaic, too. Don't you just love the color of tomatoes.... And I can eat them fresh from the vine with a little salt added to them!
Fantastic! love your blog!! I'll be back :)
ReplyDeleteYummy photos and yummy looking tomatoes!
ReplyDeleteYay tomatoes! They are finally ready to eat here. Your mosaic of tomatoes makes my mouth water and so does your recipe. Thank you for sharing that.
ReplyDeleteHappy Mosaic Monday.
Karen
Oooh, now I'm hungry! Wonderful job - very colorful and well grouped!
ReplyDeleteWhat a beautiful (and appetite inducing) mosaic! My tomatoes are also so far behind this year and I am just waiting to roast them and serve something similar. Lucky you having good ones available at TJ's!
ReplyDeleteSomeone dear sent me one of those great knives and I love it! You are right they are the best!
Your crop is doing so much better than mine!
ReplyDeleteMaybe they know I don't like them! :)
I love the look of fresh tomatoes in a dish, and I always serve them..to others..
I wonder if I could be related to Miss Picky!
And I love my knife too! Thanks!
I'll be back to explore your blog!! Looks like lots of fun.
ReplyDeleteWe have some tomatoes growing to. But they are not doing it so ell because if all the rain.
ReplyDeleteAnnemieke
Hi Carol...
ReplyDeleteOoooh...this isn't only a pretty mosaic but it's a yummy one as well! Hehe! I love garden fresh tomatoes!!!
Warmest wishes,
Chari
Thanks for the recipe!
ReplyDeleteOh, we are anxiously awaiting the arrival of fresh local tomatoes here. After all, New Jersey is known for it's tomatoes! That recipe looks scrumptious!!! Thanks so much for sharing your beautiful images at Mosaic Monday. :)
ReplyDeleteMy toamtoes are just beginning to turn red in my garden so I'm collecting new tomato recipes to try. I'll save this one and the one for the yellow grape tomatoes! Thanks! I'm a "foodie" so I loved your blog!
ReplyDeleteWhat a terrific mosaic! My tomatoes are a lovely green :-)
ReplyDeleteBut I do have a great knife, that I love to use, and think of my thoughtful friend that sent it to me.
Another must try recipe from you! Your photography has been making me very hungry lately :)
ReplyDelete