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96c522a0 1671 467e 87f8 f74a89ea6e65  2016 08 16 16 55 11

Soaking up the last of summer tomatoes with this roasted tomato tartine. Here's how:
Cut up a beefsteak tomato 6 ways, then roast at 450 for 20 mins with garlic, olive oil, salt and pepper, and a splash of balsamic vinegar. toast up some good bread, smear some ricotta cheese and Dijon mustard on it, then place the tomatoes on top. Finish with some freshly torn basil