Basil-tomato pie
Pies
Puff pastry is my best friend. It just always looks appealing and a little goes a long way. This recipe came to life last winter when I was desperate for a taste of tomatoes. I halved a pint of cherry tomatoes, that had enough aroma to promise some flavor, tossed them with basil, garlic and olive oil and baked them until all the flavor was concentrated and nearly caramelized. I loved the results, which is lucky because we have a huge cherry tomato plant this year so I have plans to roast and freeze lots of tomatoes.
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