Indecision: tomatoes vs. macaroons

Day four of my make and taste recipe adventure.

I couldn’t decide. First, I looked through The Barefoot Contessa Cookbook.

I considered making these …

I didn’t have all of the necessary ingredients, which is fortunate for my hips.

Then I took a look at this one …

I slobbered at bright photos of fresh produce and herbs from the garden.

I wished for summer sunshine and juicy, ripe tomatoes.

So I made this … and sprinkled a little feta cheese on top for good measure.

Because I love tomatoes. But my family hates tomatoes.
So don’t worry … there’s another recipe after this one.

Garlic & Herb Tomatoes

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopps fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Pour olive oil in a pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes and herbs, and salt and pepper. Reduce heat to low and cook for about 7 minutes, tossing occasionally, until the tomatoes begin to lose their firm, round shape. Sprinkle with a little fresh chopped basil and parsley. Serve hot or at room temperature.

And then I look at this one.

I decided my kids needed more sugar in their diet.

I made macaroons.

The Barefoot Contessa’s Coconut Macaroons

14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk and vanilla in a large bowl.

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with a whisk attachment, until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

They’re yummy!

And so were the tomatoes, which I had for lunch while my offspring chowed down on mac and cheese with peas hidden in the sauce.

Macaroons. Tasty little coconut-ty treats.

Tomatoes. Good to look at. Good to eat. Good to your body.

A perfect match made in heaven.

Don’t you think so?