After I read this article, I decided that tomatoes stewed with butter and salt sounded pretty good so I made it. I halved a bunch of smallish tomatoes, arranged them in a single layer in a baking dish, covered them with some thick slices of butter, and then baked them at 375 for maybe 45 minutes. I topped them with grated Parmesan and mozzarella. For lunch, I just had them with a bunch of their buttery juices, which tasted pretty darned good. For supper, I added some scrambled eggs.

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