food, recipes

Summer, captured…

JOY journal

Just say no to pumpkin spice! It’s still summer and here is a recipe that can capture it in a bottle.

Roasted Tomatoes

Preheat oven to 350. Rinse and stem whatever tomatoes you have — my photos include a mix of store-bought romas and grape and heirloom cherries from my neighbor’s garden. (She has fence enough to keep out the deer.)

Halve smaller tomatoes and thinly slice larger ones. Arrange in a single layer on a baking sheet with a lip. Drizzle with olive oil. Sprinkle with salt and pepper. Add some fresh herbs for aroma.

Roast for 20-25 minutes, or until tomatoes are soft and juices are puddling.

Cool to room temperature. Spoon into a tightly sealed container — making sure you’ve preserved all the juices. Stores well in refrigerator for up to two weeks. Small servings can be frozen, as well.

This simple condiment is at its best spread on a heart chunk of bread or mixed into hot pasta.

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Published by JOY journal

After a long career writing for local newspapers — and, on rare occasions, for publications such as The Washington Post — Nora is enjoying a second wind as an innkeeper. She still blogs and does writing projects of special interest. She lives in Appalachia with her husband and a dog named Finn, who is beside himself with joy when the family's daughters have college breaks.

13 thoughts on “Summer, captured…”

  5. Sounds like summer in a jar:) This is a perfectly timed recipe Nora as my cherry tomatoes are beginning to ripen. I’ve roasted them before but never thought of freezing them, and I had no clue they could be stored in a jar in the fridge for up to two weeks.

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