I’m very excited to get back on track with French Fridays. But to be honest… it’s over 100+ degrees in Arizona right now (and that’s a kind estimate), so I’m not turning on my oven for three hours – even for Dorie. That said, I think this will be a terrific recipe in the fall/winter when it’s a little chillier, and it makes a bit more sense. Plus – rosemary! Well, you gotta love it. If I’d really been thinking – I would have just tried slow-roasting some tomatoes outside… but I didn’t actually think of it until it was too late. I suspect that it would have worked. Hmmm…
But it’s the first week in August, and it does not make any sense to turn on the oven. Plus, the tomatoes I have are all garden tomatoes, so they are perfect in every way, and almost best eaten out of hand. It also makes no sense to me to use anything but fresh basil from the pot outside of my door. So you guessed it – this was turned on its end. But that’s really ok, right?? I’m using cherry tomatoes, and making them pretty yummy.
I made a little salad of fresh cherry tomatoes, along with some thinly sliced basil, brought together with one of Dorie’s viniagrettes. All placed on a toasted baguette… yum!
I’m looking forward to seeing everyone’s posts. And I hope you’ll cut me a little slack, since it’s to hot. I’m really looking forward to catching up with everyone!