Tomatoes...The Summer Fruits of My Labor I mean Flavor

Melted Tomatoes with Green Onion Chicken (Aug BHG)

I told you I'd cook. Let me explain the "Fruits of My Labor"- every day I come home and pick about a doz ripe cherry tomatoes from my stash and add it to my collection, then I water said plants for about 20 minutes a night, then I have to decided what to do with these perfect little poppers besides the obvious so I've pickled some, chopped some, and ate many.

What's for Dinner Sister? Melted Tomatoes not sure how different they are from Roasted Tomatoes hmm...but you slice your medium size tomatoes (fresh, but a little under-ripe, from the Farmers Stand on the Corner) and layer evenly in 3 qt baking dish, drizzle with olive oil, fresh basil, and S&P then bake at 300 for 1.5-2hrs (I did the latter) you want them slightly dried and soft. Then cool about 10 min before serving - I could have eaten the entire pan and called it a night. They were bursting with Flavor so sweet so perfect. Tomatoes, when ripe, fall under my top ten perfect foods.

As for the chicken, the recipe calls for it to marinate 8 hrs to overnight and I wish I had to really let the flavor of the onion kick in, but i got greedy and did them last minute so they "soaked" for 6 hrs. I used 2 whole chicken legs and a drum which I skinned, covered in olive oil and S&P both sides, then added a 1/2 cup chopped green onions (white and green parts) wrapped and refrigerated. The recipe calls for the chicken to be done on a charcoal grill (Husband, I really want one) but we used our gas grill and cooked about 45 minutes. Plate the final product with the tomatoes and serve with lemon wedges. Take a bite and you get the flavorful burst of the sweet tomato in combination with the acid from the lemon and the subtleness of the green onion "cooked" into the chicken. I served with a Garden Salad with Beets, my Cherry Tomatoes, and Blue Cheese, Garlic Bread and White Wine of course. Cheers to Summer Dining!