Here we are at the end of October and the tomato plants — especially the cherry-style tomatoes — are still producing.
Charlie picked a large bowl of these tomatoes (250 he tells me) and tossed them with oil and chopped fresh rosemary. He added a sprinkle of sugar to the tomatoes to counteract the acidity.
He spread them out on a baking tray and roasted them at 400 degrees for about an hour.
I’ve been eating them on whole grain toast or warm in a bowl with grated parmesan cheese.
They would also be good with pasta.
I think I also ate the last of the green beans until next summer.
Do you roast vegetables? What’s your favorite?