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Blistered Tomatoes over Heirloom Grits

Summer.  We are in the thick of it. The south's balmy temperatures bring an abundance of tomatoes and I'm always trying to find easy ways to use them up. This recipe is on repeat here in our home right now. It's quick and is so satisfying. The acidity from the tomatoes does something magical to the grits.  I hope you love them as much as we do. Please let me know once you give them a try!

Preheat oven to 400 degrees. Cut Cherry Tomatoes in half and toss in vinaigrette. The tomatoes will be blistered and juicy in just 15-20 minutes.  That's just enough time to make your Colonial Milling grits. That recipe is also on our website.

Here is what you will need:

  • About 2 cups of cherry tomatoes, cut in halves. (Heirlooms are always the most flavorful.)
  • Equal parts oil and vinegar. I used 2 tablespoons olive oil and 2 tablespoons red wine vinegar.
  • A drizzle of honey; about 1 tablespoon
  • Salt and pepper to taste.

Spoon these juicy tomatoes over grits or polenta. I like to finish with ripped basil or parsley leaves if I have some.  

*This recipe feeds 3-4 comfortably.

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