As a side do some oven dried tomatos:
Take 15 or so roma tomatos and cut in half. Cover a cookie sheet (or whatever) in parchment paper and place the tomatos cut side up.
Prepare a dressing consisting of olive oil, a couple of cloves of pressed garlic and herbs de provence and mix well in a mixing bowl. Use a spoon to put a small amount of the dressing on the cut side of each tomato. You'll need to keep stirring the dressing as the garlic has a tendency to sink to the bottom.
Preheat the oven on 200. Bake the tomatos for anywhere from 2 to 6 hours. The longer you bake them, the more dried and the more intense the flavors. For a brunch you might consider going on the shorter end of the scale, for a dinner go longer to amp up the flavors.
Once finished, arrange in concentric circles on a serving plate cut side up, then place the last few in the center cut side down.
They can either be served hot, or stored in the refrigerator and served cold (they are great either way) up to a few days later.
Very good. Very easy. Can be prepared in advance.
