Because I love them so, herbs dominated my vegetable garden this year—dill, oregano, lovage, lavender, parsley, French tarragon, lemon balm and lemon thyme, plus many kinds of basil, rosemary, and sage. Yes, all of those lovelies, plus a few veg essentials: including tomatoes! Waiting for the red globes to reach their peak, I first made these delicious savory hand pies with plump and pretty store-bought Campari (sometimes called “cocktail”) tomatoes, later switching to homegrown. Camparis are the perfect size for the recipe (less fleshy that big tomatoes, and less fiddley than cherries to slip the skins off of after roasting ) but the recipe works with any size of the fruit. (If you use big tomatoes, just cut them into eighths.)
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