Dinner tonight
Tomatoes are everywhere. Our beautiful August days have been filled with warm sunshine and consequently, vines all over are hanging low with ripe red tomatoes. Last night I had a bit of time to pull together a recipe that was on our counter when I photographed last week’s post about having tomatoes for breakfast, so that’s what we had for dinner. I sliced tomatoes from our own garden as well as from our Siena Farms CSA, and layered squash and potatoes from it as well. This take on a ratatouille included sliced onions, a little garlic, as well as fresh oregano, rosemary and parsley from our own garden.
As beautiful a dinner as it was, it was a little soggy and lacked a bit for our taste. It was OK and we might try it again with some modifications, but the leftovers will be eaten for sure.
Thanks for reading along.
Remember, Heavy Cream is Always Better!
Cheers,
Justin