ROASTED TOMATOES

I love this time of year. The weather is just starting to change, each morning beginning cold and crisp followed by dwindeling warm late afternoons. From sweaters to tank tops within hours, there's nothing better!

My father has a large garden that he planted this year out in the country. The setting is serene, open plains with trees and a winding river at the bottom of a valley. I took the kids there to pick pumpkins and an abundance of other vegetables. The early frost has damaged some of the vegetables but the tomatoes have been sheltered under a tarp at night so there was still plenty to pick.

He just dropped off a bucket of green tomatoes so I am now off to search for what to do with green tomatoes, hopefully I can come up with something other than frying them!

This is a wonderful recipe; delicous and easy!

Roasted Tomatoes
Adapted from Ina Garten

12 plum tomatoes
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.
Cut the tomatoes in half lengthwise and remove the cores and seeds.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt and pepper over the tomatoes.

Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Walking with grandpa...

Looking out from the garden...

Pumpkin picking...

and this will soon be here...


PRINTABLE RECIPE