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Savoring the last sweetness of summer

Being a native of the Pacific Northwest, the concept of the last days of summer being in October is difficult to grasp. Even here, on the Central Coast of California though, we are beginning to see a change in the weather. Days are a little shorter & the summer fog has turned to some rainy days. 

Yesterday, the sky was brilliant blue & the Friday farmer’s market was lively. We saw bushels of tomatoes, sweet peppers, fat carrots, greens, potoates, stone fruit, apples & herbs.  My favorites are the sweet, plump tomaotes. They are just perfect right now and this time will pass quickly. 

 We brought home 30# of ripe & juicy tomatoes & set about saving them for those bleak months of winter when are tomato choices are  limited to overpriced and underripe grocery store tomatoes. 

The box of tomatoes became this:

.....and this:


.....and this:

Recipe:   Oven Roasted Fresh Tomatoes

 Ripe, whole tomatoes 

Kosher or sea salt

Freshly ground black pepper

Extra Virgin Olive oil

slivers of fresh garlic (optional)

Red, chile flakes (optional)


Heat oven to 300 degrees.

Halve tomatoes & place on sheet pan cut side up. 

Drizzle with a tiny bit of olive oil, sprinkle with seasonings. 

Place in oven & reduce temperature to 250 degrees. 

Bake for 1.5 - 3 hours depending upon size of tomatoes. 

The tomatoes should still be juicy when they are done. Serve warm or at room temperature with grilled bread & fresh cheese sprinkled with herbs.


To freeze: place tomatoes in freezer containers, drizzle with their juices & the olive oil. Cover tightly & freeze. To serve, thaw and then warm them slightly. They’re also good in soups, sauces & stews.  Share with friends.



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