Wednesday, April 29, 2009

Yellow & Red Canned Tomatoes and Rosemary 4-18-2009

I bought a new camera a few weeks ago, and decided to take some food photos. My mother-in-law canned these tomatoes last summer; I thought they looked pretty with both the red and yellow tomatoes in the same jar, so I wanted to share this one with you. The rosemary in the dish was just thrown in for the heck of it, but I figured you may also want my very simple recipe for rosemary potatoes - one of my kids' favorites.

Rosemary Potatoes

Small red potatoes, washed (leave the peels on), 2 or 3 per person
4 tablespoons Butter (enough for 10 small potatoes)
1/4 cup chicken or turkey broth
2 tablespoons rosemary

Boil the potatoes in water until almost fork-tender (about 5 minutes until done); add rosemary, continue to boil until potatoes are done.
Drain off water. Some of the rosemary will remain in the pot, that's ok. Melt butter in microwave, then stir in chicken broth. Pour over potatoes, stir to coat.

This goes well with chicken or turkey.


  1. What a pretty photo, the colors are beautiful.


  2. Great job with the picture!!!!! Great job!
    And thanx for the recipe ... I think I will give it a shot this weekend.


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