Right now, across the country, farmers’ market stalls are teeming with tomatoes. Fat, lopsided heirlooms, green-striped zebras, shiny round cherries, and plump Romas among them.
When it’s tomato season I eat them every day. I make tomato salad, with or without mozzarella. I put them on pizza and poke them into focaccia. I stuff them and bake them. I turn them into tarts. I make sauce. And from August through October, when the last plum tomato has finally departed from the market, I roast them…
For more on roasting tomatoes and ways to use them, including a recipe, please click over to my guest post on the Chronicle Books blog. And, if you leave a comment there, you will be entered to win a copy of The Glorious Pasta of Italy. Let me know if you are the lucky winner, and I will send you a signed book plate.
And remember to enjoy all those tomatoes. They’ll be gone before you know it!