on the counter in a bowl sat 10 lonely tomatoes.
next to the tomatoes was a mess of fresh basil,
fresh oregano, and a head of garlic.
reaching for the stone baker
my plan was in the works.
what you see is everything mentioned above
along with extra virgin olive oil, pepper, and a turn
of kosher salt. with clay cover in place, i put the
baker in a 425 preheated oven.
an hour later ...
& in the fridge until ready to use
(in our case the next day)..
my immersion blender took a bow,
and with it the perfect whirl ..
making this decadent mix of tomatoes
and herbs, vegetable stock, and the
dearest dollop of heavy cream.
or do this. in a skillet .. add your eggs alongside some roasted tomato mixture. put the lid on until the eggs come to your desired 'done-ness' then slide it all into pretty Russian soup bowl, add a few parmesan shaves and salt & pepper to taste. .I.N.C.R.E.B.I.L.E. ... trust me.