Do you remember my roasted tomatoes from last year? We’re smack in the middle of tomato season again, and I’ve been busy roasting our bounty and packing it in oil to prolong the riches of our harvest. There are a multitude of things you can do with these little gems – tossed with pasta, served with toasts and cheese, used to stuff chicken breasts, added to a quinoa salad… they’re so versatile that the possibilities are endless. Layered simply with ricotta and basil in a puff pastry shell, this dish makes them the star of the show.
Get the recipe here.