Roasted Tomatoes

The heat waves of summer are hopefully history.

The thought of turning on the oven during a heatwave was just counterintuitive.

Finally we can start to think of making recipes that require the oven.

And the recipe you need to consider toot-sweet,

before the season has passed you by, 

is Roasted Tomatoes, plum tomatoes.

You can buy them by the bussel from the EGFM.

I alter the recipe a bit - but all is forgiven - you just can't go wrong.

Give them a good washing, then remove the stem end.

I use my strawberry scooper to make quick work of this step.

 Place the sliced tomatoes on a parchment lined bake sheet,

then top with the olive oil and sprinkle with salt and pepper.

 Roast according to the recipe.

I like to get the edges charred a bit -

more flavor.

Now you can do what ever you like with the roasted tomatoes.

1. Give them a whirl in the food processor (throw in some garlic and basil) 

to make a delicious pasta sauce.

2. They are perfect for pizza toppings, a favorite at my house.

3. Use them are appetizers as the recipe suggests - topped with some delicious cheese from Birchrun Hills Farm or Shellbark Hollow Farm

4. Chop them up and top bruschetta

5. Here I used them in a lovely light lasagna - 

homemade pasta sheets full of egg yolks from Lindenhof chicken eggs 

(you can buy your pasta sheets from Vera pasta at the market), 

some crumbled chevre, and a sprinkling of parmesan.