I don't really care for tomatoes.
Well, maybe not all true, as I do like the ones you buy at the farmers market these days.
They are sweet and plump and has nothing to do with their dry and hard brothers and sisters that we buy the rest of the year.
I developed this salad where you place tomatoes and olives in an oven proof dish.
The big ones you cut in half.
Drizzle with some good olive oil.
Bake them at 375F until they start to soften a little, like 5 min.
Take them out and place on a platter, add basil, goat cheese, salt and pepper.
And off course more olive oil.
Photography by Alexandra Grablewski