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!
dulceshome 
I was also kind of wondering about the logic of doing this recipe in August. I guess not everyone lives in Arizona and Texas!!
I can understand why you couldn’t bear to turn on the oven in the year. I can’t imagine an Arizona summer. When it cools down, you must try these slow-roasted. They were amazing.
I don’t blame you a bit for not wanting to turn that oven on! I was thankful that are weather has been milder this week and so didn’t mind having the oven on. Thankfully, it was at such a low setting. I agree with Betsy, though, you must try this recipe when it gets cooler. It really takes the cherry tomato to a different level! That being said, your tomato baguette looks great!
A baguette is the perfect vehicle for all this tomatoey goodness. I have to agree with Elaine that the low temperature in the oven didn’t overwhelm my warm kitchen.
I did mine on the grill…didn’t want to heat the house up, but I forgot to mention it on my blog! Definitely better than heating up the house when it’s hot out.
Fortunately, 225F wasn’t so bad – but I did wait until the heat broke a little before giving it a go (and did it very early in the morning). But I definitely don’t blame you for avoiding the extra heat!
It’s at times like this that I am happy I live in such a temperate climate. In December, though, I’m going to be envying all the lovely citrus that everyone seems to have in their backyards in places like Arizona and Southern California. Your salad is a great way to be in solidarity with this week’s recipe!
My brother that lives in Tucson mentioned his “sum oven”… that would work! I should probably check one out – then I could still do some of these things in the summer! Hmmm… jam and cola ribs too!
I think your tomatoes would have roasted nicely outside! Your baguette looks quite inviting and congrats on the new blog!!
Oh your version sounds delicious!! And I really like that you put it on that baguette…yum!
It was 100 degrees out here, in Indiana, so I also didn’t want to turn on that oven, but these tomatoes are too good…I had to do it! 🙂
Oh love what you have done here! The new blog looks fab =) I will be subscribing and jumping back on the bandwagon soon!!
Wonderful new site! Love this stuff!
I finally got around to making them and they were perfect tucked into Bison Burgers I made last night. I’m afraid they aren’t lasting long as I’m eating the rest like candy. (Make these at night just before bed. Only do it for 2 hours, turn the oven off…and they’ll be perfect in the AM. No daytime oven that way!)