This focaccia is topped with baby tomatoes and rosemary then baked in a round cake pan
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Roasting tomatoes at a high temp not only intensifies their flavor but also adds a subtle char and caramelization. Leaving them whole helps keep them from breaking down too much in the oven which results in a more rustic, less “saucy” tomato sauce.
Classic bruschetta with fresh tomatoes, basil and garlic
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I like to call this "garden soup". The best of summer produce blitzed up into a hearty, veggie packed cold soup