happy weekend.

image / image

I’ve been on a miso kick lately–the pungent flavor goes so well with roasted sweet vegetables.  I’m excited to try some new miso recipes this weekend.

I love the feeling of September–butternut squash and the last of the summer tomatoes sit comfortably together at the farmers’ market.  I bought 2 pints of beautiful grape tomatoes at the market on Wednesday, but the slightly cooler weather makes me favor hearty roasted tomatoes over raw ones.  These roasted tomatoes would be wonderful on just about anything–a Greek-inspired bruschetta with kalamata olives and feta, filling for an omelette, topping for cheesy polenta…yum!

Late Summer Roasted Tomatoes

2 pints of grape or cherry tomatoes, sliced in half

2 tablespoons of butter, cut into small pieces

2 cloves of garlic, minced

2 tablespoons brown sugar

 

Preheat oven to 325 and line a baking sheet with parchment. Combine all of the ingredients and  turn onto prepared baking sheet. Roast for 30-40 minutes, til tomatoes have shrunk down a bit and your house smells like heaven. They will keep for about a week in a jar in the refrigerator.

Have a great weekend!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: