Crunchy, cheesy cornbread topped with a slick of garlic-laced tomatoes
Tomatoes are coming into their own now – and they want you to know about it. Walk past a tomato plant and be seduced by their green vine scent and glistening, plump, scarlet flesh. Roast them with oil and garlic – their bosom buddies – and their acidity will mellow into sticky-sweet, heady flavours. Pair them with a golden, parmesan-crusted cornbread and you are in for a particularly special treat.
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