Thursday, August 5, 2010

Roasted Heirloom Tomatoes

I recently went to an Italian restaurant where they served Italian bread with olive oil infused with tomato bits. It was delicious, so I thought I'd give it a try. I roasted heirloom tomatoes with balsamic vinegar and salt. Chopped it into itty-bitty pieces and combined it with extra virgin olive oil and more salt. It didn't taste like the one I had at the restaurant, but it was still good in it's own way. We had it with rye bread and will probably be even better if I had some Italian bread on hand.

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