I bought a new camera today! I’ll miss the old one… we had a lot of good times together. But my new camera is pretty and shiny, and regardless of what tonight’s picture might make you think, it does take good pictures. My apartment is just dark, and Alex is here, and I didn’t really need him to see how crazy I usually get moving bowls of food around under differerent light sources until I get what I want.
Just in case anyone is interested, it’s a Canon Digital Ixus 8015. I bought it because the guy at the FNAC says it takes good macros, and after trying it out on various objects, I have to say I agree! It’s a bit different from my old Nikon Coolpix, but I like it just the same.
As for the recipe, this humble dinner was a way to use up the last of the summer tomatoes and the two new potatoes rolling around in the vegetable drawer, but it was quite tasty. I gave a bite (OK, a couple) to Alex, and he seemed pretty surprised at how tasty it was.
As with most really good things, the trick is simplicity and good ingredients. Grab some good tomatoes and try this out before they’re all gone.
Roasted Tomatoes and Potatoes
4 vine-ripened tomatoes
2 small potatoes or large new potatoes
2 tsp. olive oil
2 tsp. salt
1 tsp. herbes de Provence
2 cloves garlic, still in papery wrapper
Preheat your oven to 450 degrees F. Quarter the tomatoes and potatoes, and toss them with the oil, salt and garlic in a glass baking dish. Bake for about an hour, until the potatoes are roasted and the tomatoes have released their juices, tossing once or twice as necessary. Remove to a bowl and sprinkle the herbes de Provence. Stir to combine.