It’s the end of the growing season here in New England. I’ve pulled out the dried up snap pea stalks, the green bean plants, and the zucchini plants are struggling to send out a few final blossoms which then mold right away…
But those cherry tomato plants just keep on chuggin’. They are so incredibly prolific! I pop quite a few in my mouth on my daily morning trek out to water the remains of my garden with my little beach rose. She pops one or 2 into her mouth every morning and feeds the compromised ones that lay on the ground to the “buc bucs” (chickens). We top off our salads with them. And the plants are still teeming with them…
What to do with the rest of these glorious orbs???
Pile them high into a colander, the ripe ones from the vine and the riper ones that have fallen beneath the tangled ropes of thickened, slightly discolored tomato stalks onto the ground below.
Wash off the beautiful soil that’s accumulated on them.
Fill up a 9 x 13 inch pan with them. Or 2. Or 3.
Drizzle with olive oil. Add a couple, two, tree (sorry, some of the French Canadian on my Mom’s side coming out…) chopped garlic cloves. Salt and pepper generously. Add a handful of your favorite chopped herbs from your stash (garden or vegetable drawer in your fridge). Put in 400 degree oven for about an hour and VOILA! Roasted tomatoes!
Blend them if you want a smoother, creamier tomato sauce. Leave as is for a more rustic, chunky sauce. Mix with some pesto for added richness. Throw over some pasta with a couple of parmesan shavings and dinner’s done. Or if like me, dinner cannot be served to your husband unless it has a generous heaping of a substantial protein, add some shrimp sautéed in butter or chunks of cooked chicken or shredded rotisserie chicken from the grocery store. Bon appétit!