It’s not quite tomato season yet, but I made this recipe last year and am just getting around to it now (we have another new baby in the house, so cooking has taken a backseat and writing about cooking has taken a very backseat). This easy recipe is only as good as the tomatoes.
In truth, we didn’t even plant tomatoes this year because our maple tree has just gotten too big and our garden doesn’t get enough sun. I’m trying some shade loving veggies like swiss chard, kale, radishes, broccoli and lettuce, along with our usual beans, peas, carrots, and herbs.
Our strawberry plants are starting to spread but my two year old just isn’t patient enough to let a strawberry grow to full size, he eats them faster than they can grow. For this recipe, I’ll get my tomatoes from the farmer’s market.
Ingredients
- a handful of cherry tomatoes, halved
- 1 clove garlic, minced
- a few sprigs basil and parsley
- a drizzle of balsamic vinegar
- a drizzle of olive oil
- salt and pepper
- Italian bread grilled or toasted spread with ricotta cheese
Instructions
- Mix all ingredients and serve on top of grilled bread spread with ricotta cheese (shaved Parmesan is a fine substitute)