On the Vine

Our vine-ripened tomatoes,

inspired this

tasty recipe of roasted,

just plucked tomatoes,

fresh herbs from the garden, shallots and

garlic. A while back, my nephew,

Steve mentioned that he

roasts his tomatoes and sauce fixings before

canning…with fantastic results. Roasting always bring

out the best in things. So, when our tomatoes

finally ripened on the vine, I gave the

roasted sauce idea, a go.

Following a quick rinse,

I scored the tops of the tomatoes and cut the

bottoms, so they could stand, in a baking dish…

made a paste of a little olive oil,

chopped garlic and shallots,

French salt and freshly ground pepper.

Then, I added

chopped herbs, a medley of: rosemary, basil, oregano,

parsley, chives, tarragon and thyme…

Stuffed each tomato with the paste and

drizzled them with more

Extra Virgin Olive Oil.

Next, I roasted them, in a baking dish,

for 45 minutes at 425 degrees.

So gorgeous.

especially ladled into jars.

The sauce keeps in the refrigerator

for a week. This batch however,

will be consumed pronto! It’s tonight’s

pasta sauce.