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.
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!
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.
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?
- 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
- Preheat the oven to 300 degrees and place rack in the middle of the oven
- Cut a little of the stem end off and slice in half, lengthways
- Place parchment paper on baking sheet and lay the tomatoes cut-side up in a single layer
- 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
- You may need to cook the tomatoes longer if they are larger.