Praise the Lord

I think the abundance of food we have to eat is so cool.

The different colors, textures, flavors – how awesome is it that God made something we have to do everyday in order to stay alive so much fun?

What a creative God.

If anyone else is like us, they have around 100 cherry tomatoes that are all threatening to ripen at once.  There’s a lot of great stuff you can do with them, but one really easy thing to do is roast them with some balsamic vinegar.   The natural sugars in the tomatoes mixed with the sweetness from the reduced vinegar is straight up awesome.  Mackie and I ate that whole pan.

Roasted Tomatoes
Cherry tomatoes or larger tomatoes cut in half
Garlic
Olive Oil
Balsamic Vinegar
Salt and Pepper
Your choice of herb (basil, thyme, rosemary, mint, oregano, chives, whatever)

Arrange tomatoes in a baking dish (if using whole place them cut side up.)  Add a glug of olive oil and the same amount of vinegar.  Coarsely chop up a clove or so of garlic and toss that in as well.  Add a pinch of sea salt and a few grinds of pepper.  If using a more “wood-y” herb like thyme or rosemary, add it in prior to cooking.  If using basil, parsley, mint, chives, etc add after cooking.

Give the tomatoes a stir to get everybody coated and roast at 450 for 20-30 minutes, until tomatoes are softened and the skin is wrinkly.

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