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In memory of Mother: Recipe for roasted roma tomatoes with herbs

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Father loved fresh tomatoes. It didn’t matter whether they were the beefy kind or Roma, Father enjoyed tomatoes as part of breakfast. He strongly believed in serving a vegetable with his eggs and grits.

Mother never really commented about Father’s breakfast preference. If Father had any leftover vegetables from the morning, Mother would find a way to use them during lunch.

The following is a recipe for using Roma tomatoes:

Ingredients: 8 Roma tomatoes, cut in half (seeds removed), ¼ cup extra-virgin olive oil, 2 tablespoons chopped garlic, 1 teaspoon chopped fresh parsley, 1 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, salt and black pepper to taste and ½ cup crumbled feta cheese.

Directions: Preheat oven to 375 degrees F. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese. Bake the tomatoes in the preheated oven until cooked but still firm for about 15 minutes. YUM!

Coming…a personal, family experience dealing with post traumatic stress disorder.



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