|Simple & delicious!|
This week’s French Fridays with Dorie challenge is for Tomatoes Provencal. They’re a super easy way to use a bumper crop of summer tomatoes and you can use any variety of herbs you like. We used Heirloom Tomatoes, Garlic Infused Olive Oil, and Herbes de Provence. We roasted the tomato halves in individual pie plates and served them with grilled steak, lobster tails, and au gratin potatoes for John’s birthday dinner. They’re so good and would make a great side dish for almost anything – breakfast, lunch, or dinner.
|Newly shorn sheep at our friend Karen’s ranch in Santa Paula, California|