Why didn’t I think of this?! Had to share. This really is genius.
Photo by Dennis Skley via flickr
This is so simple, yet I had no idea! Spoiler alert…cut your lemons and limes lengthwise! You’ll get way more juice from them!
I saw this video on another blog I read and had to share this. If you try this at home, be sure your knife is nice and sharp, otherwise you’ll be left with half-sliced, banged-up tomatoes. And, after you slice all those teenie-tiny tomatoes, may I suggest you roast them in the oven and serve them on a toasted baguette slice with some fresh basil. It’s the perfect snack (or appetizer) anytime of the year.
Roasted Cherry Tomatoes //
Freshly ground black pepper
Preheat oven to 400 degrees F. Toss the sliced tomatoes in olive oil on a sheet pan. Generously sprinkle with salt and pepper. Roast in the oven for 15-20 minutes until soft and tender. Serve as a side dish (great with grilled meats) or on toasted baguette slices with some fresh basil and additional olive oil.