This week I bought some cherry tomatoes that were on sale at Stop&Shop. Now, I love tomatoes, but I’ve never been a fan of these little guys.
Roasting them eliminates the gushy centers, which is what I don’t love about cherry tomatoes. Also, when you roast them they sort of caramelize and sweeten up a bit.
At this point you could call it quits. Just grab a crusty loaf of bread, some good cheese, a bottle of wine, and have at it.
That’s exactly what I’d do if it weren’t for the fact that the kids would never, ever call this dinner. They would make rotten Parisians.
A few cloves of garlic, some kosher salt, fresh chopped rosemary, a few cranks of black pepper and a drizzle of olive oil is all it takes to make the humble chicken thighs more noble.
The longer you let the chicken hang out in the seasoning, the better. Ideally I’d let this sit overnight. That way the garlic and rosemary have a chance to get it on and do their thing. I hear Barry White playing already.
Not optimal, but not a lost cause either. Once I got the two foot flames to subside, I peeled off the black charred skin and was happy to find perfectly cooked meat. I’m not quite sure how that happened, but I’ll take it.
On large dinner plates I placed some baby spinach, the roasted tomatoes, some freshly made croutons and the chicken which I shredded.
I dressed it with a little olive oil and balsamic vinegar, and that was that. A simple summer salad that captured some of the best parts of summer. Fresh tomatoes, grilled chicken and bonfires.
Next time I’d rather have the bonfire in my fire pit, thank you very much. But I still have all of my acrylics, so there’s that. Bon Appetit!