sungold days

soba noodles+sungold+mozerella+chives+pepper+lemon

these are the days when our sungold tomatoes start pouring in from the garden, and we love to eat them straight out of the bowl!  i also like to use them in our meals and thought i might share a few ways we've been doing that this week.  i would normally make this with basil, but we had chives from the garden, yum.

sprouted toast+goat cheese+roasted sungold+salt+pepper

this one was our simple, easy lunch- the only kind we eat around here.  i only oven roasted these at 280 degrees for about 30 minutes, because our stomaches couldn't stand to wait any longer... but they were still good!

how do you like to eat these sweet little tomatoes?

love, jane