#88 tomato party

from Plenty

As you can see this dish is sooo pretty. It utilizes a mix of tomatoes: some left raw, some roasted for a short time, and then some roasted for a longer time with balsamic and sugar. As with other recent dishes, I think good quality, local tomatoes are crucial. I used these special heirloom tomatoes that stay green even though they're completely ripe. The dish calls for both couscous and fregola, an Italian pasta shape that looks a lot like Israeli couscous.