This week we got a massive tomato (seriously, it was like 2 lbs or so), and a few ears of corn, so I thought - hey, I just saw a recipe that uses these things. I'll just point you to the recipe at smittenkitchen.com rather than rehashing it here 'cause her pictures are so much better than I could have ever done, but here's what I did differently (because heaven forbid I follow a recipe exactly). I sliced my tomatoes in strips, rather than leaving them in whole slices, although I did seed them and let them sit in a colander for a few minutes to drain a bit more. I also added some minced garlic, and used parmesan and mozzarella cheese instead of sharp cheddar ('cause that's what we had). And I forgot to brush the butter on the crust. Oh, well, it turned out good. It was almost too tomato-ey and the lemon/mayo mixture was pretty strong, but by the time I had it for leftovers a day or two later, it was perfect. I highly recommend it.
Thyme
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment