Today is the start of week three of the school year, and things are settling into a routine. I continue to be so amazed and grateful for our community that holds us up and supports us in a million little ways. It literally would not be possible for our children to be involved in all they do without our friends and family. As for food allergies, marching band, cross country, youth group–not a hitch. Everything has be handled so well.
We have a trip coming up and I am worried about the food situation, as I always am when we travel. How wonderful that I don’t have to worry like this every day.
I am also grateful for the bounty from others’ gardens as summer turns to fall. I was a tomato-hating child, but now they are one of my favorite foods. This is a good thing because our kitchen is overflowing with them right now! These roasted ones make a great topping for pasta or rice, or a side dish, or even a snack.
I hope you are enjoying the last warm days, too, and are getting ready for fall.
- 1 pint of cherry tomatoes
- 1 onion, cut into wedges
- 1 stem of fresh basil or oregano
- 2 Tablespoons olive oil
- 1/2 teaspoon Kosher salt
- Preheat oven to 400 degrees.
- Wash cherry tomatoes.
- Remove stems
- Pour 1 Tablespoon olive oil onto rimmed baking sheet.
- Spread cherry tomatoes on baking sheet.
- Pour remaining Tablespoon of olive oil over tomatoes.
- Drape herb leaves and onion slices on tomatoes.
- Sprinkle with Kosher salt.
- Roast for 15-20 minutes, until the tomatoes are soft.
- Serve immediately or at room temperature.
- These freeze well, too, and can be pureed later for a quick tomato sauce.