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. 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!
{ 19 comments… read them below or add one }
Loved your guest post, I hope I win a copy of your book!
Thank you, Laura. Be sure to post a comment on the Chronicle Books blog so that you are eligible. Good luck!
Today at a local greengrocer I bought several pounds of the plumpest most ripe tomatoes to put up for canning and also to make a recipe or two from your wonderful cook book THE GLORIOUS PASTA OF ITALY which I refer to often, I really recommend to your readers that they procure a copy. Priceless!!!
A thousand thanks, Gian, for your kind words. (p.s. folks, I did not pay Gian to write that!!
Roasting really is the best way to cook tomatoes (when not making sauce, at least) It really intensifies the flavor. Wonderful on pasta!
I agree, Frank ~ cherry tomatoes too!
I just love roasted tomatoes and when I make themrhave the best aromatherapy throughout my home! I posted a comment on the Chronicle Books Blog, now as everyone else hope to win you book !
Yes ~ aromatherapy is the perfect word for it, Elisa. In bocca al lupo!
Loved the guest post and the recipe. Just left a comment. Hope I win! I would love to have a copy of your book. Thanks for sharing, Domenica!
Thank you Betty Ann ~ and good luck
I like to cut fresh, never refigerated tomatos about 2-3 hours before dinner and put them in a colandar. Just before dinner I dress them with some good Italian olive oil, a little red wine vinegar, fresh chopped garlic, salt and pepper and dried Sicilian oregano. Yum!!
Hope I win a copy of your book.
Dave, that preparation sounds divine. I’ll try it. I want to be sure you are entered to win the book ~ be sure to leave your comment on the Chronicle Books blog. The link is at the top of this post. And good luck!
I left this comment on the Chronicle Books blog but it hasn’t shown up??
Hi Dave,
I’ve heard from several others who have had the same problem. I’ve emailed the folks at Chronicle Books so hopefully it will be resolved shortly. Thank you for letting me know and good luck!
I’m getting ready to make your tomato jam-I love it!
I’m with you – I’ll have them every way. There is nothing like tomato season.
Oh my goodness, Domenica! I just read your guest post at Chronicle, and I was thrilled to see that Cooking Light selected The Glorious Pasta of Italy as one of the eight best single subject cookbooks of the last quarter century. What a terrific, and altogether well deserved honor. You must be so very pleased and proud. Congratulations.
Thanks for your kind words, Adri, and sorry for my belated reply. I have been remiss in the feeding and caring of my blog these days!
Wonderful article, wonderful recipe. I love my book.