“The last of the summer” We had a cold snap right at the beginning of September, so hubby harvested the tomatoes, and suddenly they’ve all gone ripe at once. Lots of years I will make tomato sauce and freeze it, but it’s a bit of work. Roasting is easier, and probably just as tasty, or perhaps even more so. These amounts are approximate, it’s not rocket science (thankfully!). The addition of herbs is wonderful, rosemary, basil, oregano, or even thyme. But as you can see in the picture, I didn’t add any to this round of roasting and they still taste delightful. Serve hot over your favorite pasta, with crusty bread to sop up the juices. Freeze small portions (about 3/4-1 cup containers), to add to pasta sauce in winter.
Roasted Tomatoes
about 4 cups, cut cherry tomatoes in half, chop larger tomatoes in bite size pieces
garlic cloves, peeled, a head or more for intense garlic flavor
salt and pepper, generous lashings
olive oil, splash it freely
optional, a small sprinkle of sugar, a teaspoon or less, to help caramelize the tomatoes
herbs to taste, fresh or dried
Spray a large glass baking dish with cooking spray. Place tomatoes and herbs in a single layer in the baking dish. Season with salt and pepper, drizzle with oil and sprinkle with sugar, if using. Bake at 375°F, 30-40 minutes, or until garlic cloves are tender.
Endlessly Delicious 
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