February 1, 2010
The first few posts will be basically going through my old pictures etc. and putting them up here. Here’s a quick one - a pan of tomatoes and onions about to be roasted for a tomato soup. That tomato soup is below, sitting next to a parmesan / onion scone that tasted pretty great with it. The best way to roast tomatoes is an interesting question, but generally one thing I’ve learned is to use a fair amount of olive oil, but not so much that the tomatoes end up soggy (this is a particular problem with broccoli).