Tomato-Goat Cheese-Pesto Side Dish
Here where I live in Michigan, we’re starting to harvest our tomatoes. Which is a good thing. . .until it isn’t. Let me explain. Sometimes those tomatoes come in so fast and furious you can’t process them before they go bad ~ a cardinal sin among gardeners – letting your crops go bad. So I sought to create a unique side dish with some of my harvest, Tomato-Goat Cheese-Pesto Side Dish which turned out to be really delicious.
First halve, then seed and de-goop (a culinary technical term) your tomatoes.
Drizzle some olive oil over the tomatoes, then season with a bit of sea salt and fresh cracked pepper. Roast them on a cookie sheet at 425° for about 25 minutes. Empty any liquid that formed inside the hollowed out tomato. While the tomatoes are still warm, spread a bit of goat cheese inside the hollowed out tomato ~
then ‘frost’ with either homemade http://www.agoudalife.com/spinach-and-basil-pesto/ or store bought pesto and you’re done! Life is crazy enough. Your side dishes don’t have to be! It’s time for a new twist to serve with your steak, fish or chicken.