Above all, I miss the summer tomatoes, bursting with color and flavor. I look at the plastic box of tiny tomatoes and wonder what to do.
Then this - gently seared with a hint of basil, mild olive oil and a little sweet butter, tossed with a package of baby spinach. It isn't July or August, but it's a hint of what's to come.
1 cup baby grape tomatoes
1 tablespoon mild olive oil
1 teaspoon unsalted butter
1/4 cup water (or more, if needed)
4 cups packed baby spinach, washed (no need to dry)
1/2 teaspoon dried basil
1/2 teaspoon kosher salt
freshly ground pepper
Warm the olive oil and butter on medium heat.
Add the tomatoes and sear for 5 minutes.
Add the water, spinach, basil, salt, and pepper and cook uncovered on medium high heat until the liquid evaporates.
Serve with a smile and memories of summer.