This is the very first dish I can remember making myself as a kid. Yeah, I made pierogi and huckleberry pies with my grandmas, but this was the very first dish I made all by myself. Usually, it was on Saturday afternoons in the summer. I’d come in from playing outside and be absolutely ravenous. My mom and I would’ve gone to the farmers market the day before and picked up cartons of big, juicy cherry tomatoes. I’d eat them like candy on the ride home, but always made sure to leave just enough so that I could make this the following afternoon.
The recipe contains exactly 10 ingredients and it comes together in a flash. It’s super simple, but really flavorful and perfectly balanced. I’ve added a few extra bells and whistles from the original, but it’s the same idea, the same comforting summer flavors, and my clients’ kids, in particular, love it.