Let’s talk about tomatoes.  I love this recipe so much, I probably make it a few times a month.  It’s easy – I can pop it in the oven while studying or doing chores or making dinner – and it just gets better with more time in the fridge (within reason of course!).  Unfortunately my first photos of it came out looking like yuk, shriveled bits of who knows what in oiliness.  I’d like to remedy that:


I found some lovely yellow cherry tomatoes at the store, and couldn’t help thinking how pretty they would look compared to the romas I usually use.  Also, I layered the tomatoes in green onions this time instead of garlic (love ya, garlic, but the hunny doesn’t always).  The result was, finally, a photogenic roasted tomato dish.  Pose, lovelies!