Oven Roasted Tomatoes {For the end of tomato season or to make any tomato taste delish}

I’m in denial that summer came and went. As I’m writing this it’s currently 40 something degrees and I’m wondering if I should have worn gloves or my bubble coat. Not that I have anything against fall, it’s one of my favorite seasons. I say this as I sip this delightfully comforting pumpkin spice chai with almond milk. It’s official. The season of hot beverages isΒ upon us.

Im not going to lie.

This weather is so confusing. One minute it’s 80 and the next it’s 40 and we’re all messed up. But the best part, the weather gives us the best of both worlds: summer and fall produce. Apples AND tomatoes. Fall squash AND summer squash. Sweet potatoes and peppers. In some places there is still corn. That’s pretty awesome. I’m hoarding tomatoes like a mad woman because they’re pretty delicious and we won’t have really good fresh juicy tomatoes until next summer.

But this recipe just takes tomatoes to the next level. Roasting them enhances their deep tomato-y ness, creating a rich flavor and making them extra juicy. You can store these babies once roasted in the freezer or in a jar with some olive oil. But you’ll probably not be able to keep your hands off of them. Let’s be real, I ate half of the tomatoes I roasted before they made it to our dinner plates. Oops.

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Farmers Market Fresh Fiesta: Gazpacho + Peach Corn Salsa

Tempeh Bacon Lettuce & Tomato Sammies (1)

Did you know that corn and peaches are officially here and in season? I mean they’re not perfect but they are there, and just knowing they are there makes me squeal with delight. The best way to really showcase these fruits and veggies is to keep them raw or even lightly cooked (basically, let those babies breathe) and let the natural flavors burst through.

I’m going to be honest with you, I have always been curious about gazpacho but never really tried to make it. I figured, eh, it’s something I could live without and boy, was I wrong. If you get farm fresh tomatoes (which will be in full bloom soon), you will be all set with a cold, tangy, vibrant soup that will keep you cool and energized this summer. And you top it with the peach corn salsa and a few tortilla chips and you have quite the fiesta in your mouth. Party in your mouth!!! WOO!

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