I don't really care for tomatoes. Well, maybe not all true, as I do like the ones you buy at the farmers market these days. They are sweet and plump and has nothing to do with their dry and hard brothers and sisters that we buy the rest of the year. I developed this salad where you place tomatoes and olives in an oven proof dish.
- Drizzle with some good olive oil.
- Bake them at 375F until they start to soften a little, like 5 min.
- Take them out and place on a platter, add basil, goat cheese, salt and pepper.
- And of course, add more olive oil.
Cut the large tomatoes in half.
Photography by Alexandra Grablewski
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