This Perfectly Imperfect Life

A few years ago, I shared my recipe experiment for Honey Roasted Tomato Brushetta - my attempt to replicate a very yummy appetizer I had at a local restaurant.  (Click here for part 1 and here for part 2). This morning, in between down pours and t-storms, I harvested another round of cherry tomatoes from the garden. Today's harvest, added to the last three days or so of harvesting cherry tom's, plus the cooler temps that came with the rain gave me a hankering for Roasted Tomato Brushetta!  So here is my new twist on an old favorite: Preheat your oven to 300* and then... Cut up your toms and add them to a large bowl. This equaled a third of a bowl. To your toms, add 2 tblspn of extra virgin olive oil, 1/8 tsp salt & pepper (fresh ground if you have it), garlic & onion powders to taste, basil & parsley flakes to taste.  Add a drizzle or two of honey to cut the bitterness. Mix/toss well.  Line a rimmed cookie sheet with tin f...