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Being that this is Summer Tomato and that tomatoes are at their peak flavor right now, I'm going to teach you how to make a swoon-worthy Simple Roasted Tomato Marinara sauce that you can savor now and stow-away for winter.
Share this: Two years ago, on an evening when I was feeling rushed off my feet and uninspired in the kitchen, I decided to make that old cop-out: Breakfast for Dinner. At our house, this usually means cheese omelettes.
Seed the bell peppers and cut them into 1-inch chunks. Stem the cherry tomatoes and halve one-half of them, leaving the others whole. Peel and thickly slice the cucumbers, and thinly slice the red onions. Cut the feta cheese into 1-inch cubes. Crush and mince the garlic clove.
Another tomato recipe. Score. I love Caprese salads, especially with really good, high-quality, fresh mozzarella. Sometimes for dinner I will slice a nice, juicy ripe tomato, lay some mozzarella pieces on top, sprinkle some fresh (or dried, if I'm in a pinch) basil on top....and then pop it under the broiler for a few minutes.
