Tuesday, September 02, 2014

Tomato Flowers

     For a very light dinner tonight, a treat for taste buds and eyes, Tomato Flowers:
     Cherry tomatoes, cut into four or six segments left attached at the bottom, sprinkled with "Italian" seasoning plus a little salt and pepper, and let sit for at least fifteen minutes, then good cheese -- we had a slice of BellaVita that wanted used up -- is crumbled over them.  To eat, you scoop them up so they close up again and pop into your mouth.  The bigger ones go better by halves.  Amazingly good!

5 comments:

Tam said...

They were yummy!

Echo said...

Well now I know what I'm going to be doing with some of those surplus cherry tomatoes!
Definitely a nice way to serve them to guests who aren't used to just eating them off the plant by the score. :D

BobG said...

Good appetizers.

Echo said...

Oh, forgot to say: have you considered using straight basil rather than an italian seasoning mix?
It can be nice to keep flavours simple so they don't overwhelm the tomato itself.

Roberta X said...

I'll have to try plain basil -- the mixture is right at the front of the shelf. Kinda like the mix, though -- it is rich in umami.