Saturday, July 24, 2010


I roasted 4 lbs of hot house tomatoes, and a couple of romas on the grill so I could make roasted tomato gazpacho. It was wonderful.  I chopped 2 fresh garlic cloves, 2 Tb each of fresh thyme and rosemary, salt and pepper and 1/4 C of extra virgin olive oil, then tossed all that with the tomatoes.  Cooked them on high heat on the grill for about 12 minutes
just until  they started to blacken; turned them about 4 times, kept the grill covered. Put the tomatoes back in the left over marinade, and let them cool;  pureed it. Then added all the veggies you would with a typical 
gazpacho. Yumblina!!!!

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