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It’s about this time in the summer where I am just pining away for fall.  What about you?

The cooler weather and the change in produce options at the farmer’s market are thrilling to me.  I’ve never been a girl who likes extended hot weather patterns.  I’m such a “sweater” and no self-respecting southern woman likes to walk around with water running down every which away on her body.  Doesn’t look good and really doesn’t feel good.

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But, I didn’t start back to blogging again to talk about how much I sweat, thankfully. I’m here to talk about what to do with all those little end of summer tomatoes that have been beaten to death by the August sun and so have developed a thicker skin.  At least that’s my theory and I’m sticking with it!

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I just love to oven roast at a lower heat for a couple of hours because it brings out such a delectable sweetness in the tomatoes that’s hard to get just off the vine. So, buy a bunch of them this week at your farmer’s market or grocery store and get to roasting.

Lentil Veggie Soup with Roasted Tomatoes...makes all the difference!

Lentil Veggie Soup with Roasted Tomatoes…makes all the difference!

So many possibilities for using these little treats…add them to a simple soup for color and texture, to a salad, as an appetizer with some lovely cheeses, a pizza, sandwich, an omelette, your cereal, say what?  Just kidding…wanted to make sure y’all were paying attention.

How are you preparing your end-of-summer tomatoes?

Oven-Roasted Tomatoes
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Spice up just about anything with the addition of these sweet oven-roasted tomatoes!
  • Roma Tomatoes, washed and dried
  • Big bunch of fresh thyme, leaves removed & scattered over tomatoes
  • Light sprinkling of sea salt and pepper
  • Light drizzle of extra-virgin olive oil all over sliced tomatoes
  1. Preheat the oven to 300 degrees and place rack in the middle of the oven
  2. Cut a little of the stem end off and slice in half, lengthways
  3. Place parchment paper on baking sheet and lay the tomatoes cut-side up in a single layer
  4. Sprinkle the thyme leaves, salt, pepper and olive oil evenly over the tomatoes...remember, only a little salt & pepper because it will become very concentrated after cooking for two hours
  5. You may need to cook the tomatoes longer if they are larger.


Summer Squash and Zucchini Salad

Summer is still very much with us here in Middle Tennessee and most of the country so I have a little end of summer salad to help cool you down before Fall hits town!  And, I can’t wait for Fall!!! I was also recently asked to do a video, see below, on this very salad for “The Williamson Source” website …

Coleslaw with Miso Dressing

Who doesn’t love a delicious coleslaw in the summer?  And, cabbage is in season.  It’s always a good idea to add a serving of raw food to a meal because the enzymes in the raw veggies will aid in your digestion.  In the warmer months when we’re kind of dragging around a bit dehydrated it’s good to stay focused on …

Lemony Rosemary Chicken Thighs

Summertime and the grillin’ is easy!  Who wants to be firing up the oven in the heat of summer?  Not I!  A lot of times I’ll just use my little toaster oven to bake something to keep things a little cooler in the kitchen. Lemon and rosemary make for a perfect marriage in food as a lot of you will …

Garden Herb Topping

Loving my little herb garden this summer and all the herbs at the market.  As we all know, once the herbs are cut they don’t stay fresh for long.  So, one way of preserving their herb goodness, at least for 4-5 days, I make this very simple “Garden Herb Topping.”  This herb mixture with elevate the flavor of just about …