With the summer harvest hitting full blast I’ve been trying to figure out how to use all these homegrown tomatoes up and of late roasting them has been my favorite. Tonight I tossed them in a pasta I love to make a quick cream sauce out of olive oil, goat cheese and a little lemon zest. Dining on my balcony to enjoy the cool breeze and John Denver playing in the background is the perfect way to end this first day of the week!
RECIPE: roasted tomatoes and garlic
2 cups cherry or grape tomatoes
4-6 whole cloves of fresh garlic
Olive oil to drizzle
Heat oven to 350, place garlic and tomatoes in a terra cotta baking dish, such as a garlic roaster or I prefer a flower pot, drizzle with olive oil and cover either with a lid or foil, bake for 1 hour, tomatoes should be slightly bursting when done