JONESING: Tomatoes!

TOMATOES, TOMATOES, TOMATOES!!

What can I say, I love them!
Since planting tomatoes this summer, I can't wait until they are ripe and ready to eat.  I have over a hundred of them, green and almost ready to turn red!!
So, since I am about to have many tomatoes on my hands I began looking for recipes!
Love Smitten Kitchen so that was my first stop! click on link for recipe!
Scalloped tomatoes with croutons, mmmmmmmmmm

both images: Smitten Kitchen flickr

then another fav!

Donna Hay, great site

I so can't wait to make this salad!! tomatoes wrapped in prosciutto with mozzarella and basil. mmmm

I am going to try making this on the BBQ so my kitchen doesn't get any hotter!

RECIPE:

4 vine-ripened tomatoes

4 slices prosciutto

sea salt and cracked black pepper

extra virgin olive oil, for drizzling

2 x 125g buffalo mozzarella, torn

1 cup  basil leaves

1 Tablespoon white wine vinegar

2 tablespoons extra virgin  olive oil

Preheat oven to 390 degree F. Wrap tomatoes in prosciutto and place on lined baking tray. sprinkle with salt and pepper and drizzle with oil. Roast for 10-15 minutes or until prosciutto is crisp. Serve with mozzarella and basil drizzled with vinegar and extra oil. Serves 4

EEEEEE! I have 4 tomatoes on my plant that are ready for picking!!

xx

callie