Hello, friends! Fall has come to Seattle in all its glory, and I find myself invigorated by the crisp, sunny days, fire-colored trees, early sunsets, and ample opportunity to pumpkin spice just about everything (not sorry… well, ok, a little bit sorry.) Still, there are pieces of summer that seem to be holding on tight – as evidenced by the (still!) exploding tomato plants in my backyard – and I’m fine with that, too.
September always feels a bit in-between-ish to me – the sun hasn’t yet given way to the dark, misty drizzle of true Seattle winter, but days are shorter, new routines are starting, and everyone seems to be hunkering down for the season – which, at least in my case, means getting back into the kitchen. It feels time to stock the freezer with easy meals (this and this come to mind), time to bake too many cookies (I’ve got my eyes on these ones, next), that first can of pumpkin to use up (always a good choice), and all those tomatoes! They want to be roasted.
A big batch of puckered, candy-sweet, roasted tomatoes can (should!) be covered with olive oil and stored in the fridge, to use in myriad forms of deliciousness – eaten straight up, smushed over a hunk of crusty bread, maybe, or tossed into a frittata or scrambled eggs, layered in a veggie lasagna, or thrown into a quick pasta, either hot or cold. Maybe with fresh pesto, tangy olives, creamy cheese and sharp arugula? Yes, yes, yes and yes. As the air cools and days shorten around us, we’ll be happy to have these sweet, juicy remnants of summer at our fingertips.