Basil/yogurt/honey halibut with roasted tomatoes
We quarter eight tomatoes, place the skin-side down on a baking sheet, drizzle them with olive oil, salt, pepper, and thyme (also from our garden), and roast them in a 225°F (110°C) oven for 2-3 hours, until most of the juice has evaporated.
Tomatoes, before and after roasting
We next make the basil/yogurt/honey sauce by combining three cups of basil (about 80-100 leaves from our garden, cleaned and dried), olive oil, and salt in a food processor, blending until smooth. One-quarter cup of Greek yogurt and a teaspoon of honey are then added and the mixture is refrigerated until ready to serve.
Basil in our garden, picked and cleaned
Basil/yogurt/honey sauce in process
Halibut, basil/honey/yogurt sauce and tomatoes
Dinner is served