Two things I'm making this summer

First, I can't believe I never did this before: I am roasting cherry (or grape) tomatoes. They are simple but amazing. Roasting them concentrates the flavors without making them taste cooked. They're wetter than sun-dried and ready to pop in your mouth. Use them in everything.

#1. Roasted Cherry Tomatoes

Ingredients
1 or 2 containers cherry or grape tomatoes (you can get two on a medium sized baking sheet)

Directions

1. Heat oven to 200 to 250°F.
2. Lightly grease a rimmed baking sheet.
3. Cut cherry tomatoes lengthwise. I use a serrated knife. Place them cut side up in the pan. 
4. Sprinkle salt lightly over tomatoes.
5. Bake for an hour to an hour and a half (check periodically after the first hour).

These can be refrigerated and used for a couple of days. Add them to pasta salad, warm pasta with pesto, green salads, sandwiches...

#2. Socca

I've never been to Nice or tasted the real thing, but I ran across a National Geographic article on this unleavened, crepe-like Mediterranean bread made with chickpea flour and decided to try it. It's gluten-free, for those who care. I screwed up a little and only got two out of the recipe, though he says it makes three. Mine looked exactly like the photos in this recipe: http://www.davidlebovitz.com/2009/06/socca-enfin/

Served it with roasted cherry tomatoes (above) and herb-cured olives. 
I think I could cut back on the oil a little bit, which would reduce the calories. But it's got more protein than wheat flour and lots of flavor. I'll be making it again.