When Sarah picked rosemary as the theme ingredient, I thought, "Yay! I love rosemary." But really, I don't cook with it as much as I should. Two of my favorite flavors with rosemary are mushrooms and white beans, but that combination seemed a little to heavy for summer time. So I lightened them up with some caramelized tomatoes.
I highly recommend roasting the tomatoes and making the stock ahead of time so that you can put together a quick week night dinner. You could certainly use a store-bought chicken or veggie stock, but I save the tough bits of vegetables like broccoli, asparagus, and mushrooms as well as chicken trimmings for making stocks.
So that's it. Roast about 3 pints of different colored small tomatoes with about 20 crimini mushroom cut in quarters. Add to 4 cups stalk along with one caramelized onion, 1 can of cannelini beans, 4 cloves of garlic and about 4 sprigs of fresh chopped rosemary and simmer for as long as it takes to make cornbread. Dinners ready!
Feeling thirsty? Here is a bonus rosemary recipe: Boozy Watermelon Rosemary Lemonade It's particularly good with a splash of club soda and served up alongside fig and prosciutto pizza with rosemary and caramelized onions.