These days, my kitchen counter looks more like a market produce bin. Which is why I’ve got these lush jammy roasted tomatoes incorporated into almost every meal this season. I honestly thought I was a bit modest in planning my summer garden this year – it appears I may have over estimated yet again.
I’m sure my exuberance was due to the long winter and my yearning for fresh tomatoes and zucchini. I certainly got my wish.
Every morning Tank and I walk out to the garden boxes and pick produce, pull weeds, water the plants and then stand around and lovingly admire all the work. I never fail to walk back into the house with a smile on my face and usually a small cherry tomato in Tank’s mouth.
This summer, I’ve prepared every fresh tomato recipe my family likes to eat as well as every zucchini and poblano recipe I can think of making. One of my favorite ways to use the fresh zucchini and tomatoes is to small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil. This is one of my family’s favorite summer salads… it’s a bit like this salad, only with the addition of diced zucchini.
These jammy roasted tomatoes are my attempt to do something different with all the summer tomatoes other than make a salad, sandwiches or tomato pie. I adore the sweetness of roasted tomatoes and I love to toss them into pastas, wilted greens, smear onto sandwiches or breakfast biscuits. I like to add them to summer soups and stews, homemade pizza and of course spread them over goat cheese crostini. I’ve canned these jammy roasted tomatoes but I also like to freeze small packages for use this winter in my sauces and stews.
I also adore these jammy roasted tomatoes dolloped into the center of cheesy polenta or served as a sort of sauce for grilled or pan seared fish, chicken or pork. They’re so good, sometimes I snag a spoonful out of the jar for a snack.
Besides thinking of new ways to prepare my plethora of produce, I’ve been busy working on a fun project that I know you’re going to love! A View to Delicious is the autumn food issue that is written by me and published by VRAI Magazine. It’ll include new seasonal recipes, stories and photos of the Pacific Northwest, reader questions, cooking tips and techniques and more. I’ve put my heart into this issue and I hope you’ll read it and love it as much as I do. It’ll launch September 26th! So stay tuned.
In between work and gardening, family vacation and getting my sassy gal ready for college, I also took a little time to visit the parents. My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.
It was a quick visit but it was fun for the grandparents to visit with their granddaughter and see her witty but somewhat eccentric style. Yep, as you can see, this one always thought she was a mermaid. While touring an art museum she found a mermaid chair and claimed it as her throne.
Today I’m back in the office (kitchen) working on new, exciting and of course, delicious, recipes for the fall and winter seasons. The kiddos are back to school and soon the weather will carry a chill in the air and it’ll be time to put a simmering pot of soup on the stove again.
Delicious Wishes and Loads of Love!
- About 5-6 cups coarsely chopped tomatoes, drained as much as possible (enough to spread in a single layer on a lined baking sheet)
- 2 tablespoons brown sugar
- 1-2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried Italian herbs
- 1/4 cup extra virgin olive oil
Pre-heat the oven to 350F.
Line a baking sheet with foil and then toss the chopped tomatoes with the brown sugar, garlic, salt, pepper, Italian herbs and olive oil.
Spread them in a single layer on the lined baking sheet and bake for about 45 minutes to 1 hour. Remove them from the oven and let them cool before using, canning or freezing.
I make two or three batches of these jammy roasted tomatoes. One batch stays in the fridge, one goes in the freezer and the other one is used for dinner. Delicious!