Preheat oven to 425F
Place tomatoes in medium bowl
On serving plates
Last week in my post about Lisa's and my exquisite experience at Venice's Gjelina, I promised my recipe for a dish with fresh summer asparagus that my guests love at BarComida.
This can really make eating your vegetables so pleasurable! And, with just a little prep, you can put this dish together at any time and, quickly. (I speak from experience!)
Note: The photo was taken by John Park, my lovely guest with his wife. So, at BarComida. This plate was made with garden-fresh cherry tomatoes that were too perfect to roast! If you are so blessed to have this quality of fresh tomato handy, by all means just chop them gently, mix them with oil, vinegar, olives, nuts, sprinkle the mint, and you're good to go!