Last day of summer, and hopefully the last 90 degree day for a long time. I love summer but I’m ready for a break from the heat (and it really was a hot summer, wasn’t it? Will this be the new normal?). I feel my body starting to crave rest. Most of my time this summer was spent moving, either through gardening, running, or playing outside with my boys. And although I loved it all, and although I still have a few more weeks of intense training left, I can feel my body craving rest and cozy days spent reading and baking.
But before we rush into apples and cinnamon and everything that makes fall so wonderful, tomato season is still here. If you can find a bunch of late season roma tomatoes, let me give you an idea. Here’s a non-recipe recipe for you.
Cut the roma tomatoes in half and roast them with olive oil, salt, pepper, garlic, and onions. Maybe throw some herbs like thyme and oregano in too. Roast them at 425 for at least 30 minutes or until slightly charred. Blend them with some fresh basil.
From there? You can let it cool and freeze it for winter. It is a beautiful base for tomato soup and pasta sauce. Or you can use it immediately (as I did).
To use as a pasta sauce, simply heat in a pan until hot. Add a little pasta water, if it’s too thick. Add the cooked pasta to the pan, toss to coat, and serve with more basil and/or pecorino or parmesan on top. Eat immediately.
What about you? What are you doing with those end of the season tomatoes? I would love to hear!
And as a side note, I must say it feels good to be on my blog again. I took an unplanned break this summer. I think summer is just too busy of a season for me to keep blogging. But I’m back and excited to fill my little corner of the internet with recipes once again.
