Even with the mild summer we had there is still a bounty of tomatoes in people’s gardens!  While at first seeing pounds of tomatoes, zucchini or cucumbers is a delight but right around now may be overwhelmed with the abundance.

Here are two recipes to take advantage of your summer excess

Roasted Tomatoes

Ingredients:  Fresh tomatoes, rinsed and cored; Olive oil; Kosher salt

• Preheat oven to 400 degrees
• Take your rinsed tomatoes and cut them in half (for larger tomatoes you may want to cut them in quarters)
• Place the skin side down in the baking dish and drizzle with olive oil (1T or so) and sprinkle with kosher salt
• Bake in the 400 degree oven for 45 minutes
• When cooled squeeze the tomatoes out of their skin and into a pot (if using right awy) or into a tupperware or freezer bag- discard the skins, be sure to scrape the pan with a spatula into the bag or pot – this is a delicious and layered flavor that should be used!
• Use this mixture as a base for sauce or soup, spooned over baked chicken or tossed with pasta, garlic, basil and Parmesan cheese

Roasted Zucchini

Ingredients:  Zucchini, rinsed and cut in half, lengthwise; Olive oil, Kosher salt;

Preheat oven to 400 degrees

• Place zucchini, cut side down on a baking sheet
• Drizzle with olive oil (1T or so) and sprinkle with Kosher salt
• Bake for 35 minutes or until tender

This is a great side dish with fish, chicken or steak but also tastes great tossed warm in a fresh garden salad

Now go run!

Keli 🙂