Top Notch Tomatoes


I refuse to believe that summer is over.  I know that the leaves turning, the cooler nights, the back-to-school buzz and the last long weekend over screams otherwise but I refuse to believe it!  I can just frolic in oblivion right? Perfectly normal, perfectly healthy!  If you’re like me and continue to try and wring every last drop out of this season I have a super quick and delicious appetizer or meal accompaniment that is hanging onto summer just as hard as I am!

The tomatoes are bountiful right now and I’m happily picking buckets of this amazing fruit every morning using them in batches of salsa, sauce, slow-roasting them for soups and delicious bases and eating them fresh at every turn.  My mom gave E and two of his friends a tomato plant in the spring to take care of for the summer months and see who’s bares the biggest fruit.  He has taken great care in his plant, watering and watching it grow.  The other day he picked his first ripe tomato and then two more in the following days…He’s patiently waiting for more to turn.  I love that he’s interested in growing and tending to his own food.  Farmer through and through!

This recipe works with whatever kinds of tomatoes you have…grape, cherry, roma, heirloom, it makes no difference.  Just chop the larger ones up into quartered sections and feel free to leave the little ones right on the vine. (I love how this looks!). Toss them all into a baking dish, along with a bulb or two of garlic, sliced in half, a couple sprigs of thyme, a wheel or square of feta, a liberal drizzle of olive oil, salt and pepper and bake at 400* until the tomatoes are bubbling and browning and the feta is getting a golden crust.  Serve hot and bubbly with toasty baguette and a chilled bottle of proseco or a lemon-minted soda spritz and friends.  I swear it will prolong that summer feeling!

Recipe Recap:

  • Assorted tomatoes (large cut into smaller quarter sections)
  • 1-2 bulbs garlic (sliced in half)
  • fresh thyme
  • feta (wheel or square)
  • olive oil
  • salt & pepper
  • Bake in a 400* oven until golden, bubbly and garlic is softened.

2 thoughts on “Top Notch Tomatoes”

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