We're in what my dad calls "tomato overload."But really.
Is there such a thing?
Sure, they all seem to want to ripen at once.
So tomatoes go into every meal.
Not to waste a single one.
By the end of the season, I may be "tomatoed out," but I don't dare speak it.
Don't want to jinx next season since I rather like this tomato overload time of year.
These Herby Cherry Tomatoes are a mish-mash of some of my favorite things.
+ I have a soft spot for cherry tomatoes. They are dependable. And so easy to eat right from the plant.
+ I'm also partial to cooking anything that causes me to walk out back and snip from whichever herb needs it most.
+ If I can break out cast iron, so much the better.
+ These tomatoes can be tossed with pasta, tossed into a salad, added to corn, topped with Parmesan, smashed and spread on crusty bread, added to a sandwich, served over scrambled eggs...
Mostly, I like to eat them as is with salt and pepper.
There's nothing like tomato overload.
More cherry tomato fun:
Goat Cheese & Tomato "Soup"
Sweet Cherry Tomato & Sausage Bake
Herby Cherry Tomatoes
2-3 handfuls of ripe cherry tomatoes
a palmful of mixed herbs
salt and pepper
Heat a splash of oil in a cast iron skillet. When hot, add the cherry tomatoes--careful, when they start to split they will splatter. Cook for 2-3 minutes, moving them around in the pan. Toss in the herbs and cook for about 20 seconds. Season with salt and pepper and serve tossed with pasta, tossed into a salad, added to corn, topped with Parmesan, smashed and spread on crusty bread, added to a sandwich, served over scrambled eggs, or as is.
Food on Friday: Tomatoes @ Carole's Chatter