Gardening has become one of my crown jewel joys. To watch something start from nothing and grow to be an edible part of my day still amazes me. Cherry tomatoes are one of my favorite rare jewels in my garden. The plant is hearty, grows tall and sometimes produces more harvest than my cayenne pepper plants. Even though I love the sweet, summer flavor, I start to get a little burnt out on the punch of red in my spinach salad or as a sugary addition to my spaghetti sauce. I started sautéing the small, but mighty ruby red cherry tomatoes with onions, garlic and a few herbs from my garden. The results led to my best bruschetta yet, delicious quinoa and a fresh, light summer side dish that pairs well with fish and other proteins. So this season, forget the bland, starch diamonds and cook with red rubies.
here’s the real ruby of the garden.
LBDujour 