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Roasted Tomatoes with Crumbled Feta

We were invited early Monday eve to sit on the beach while watching the sun go down with a glass of wine by new friends out on the island, Don & Betty. They also walked us around their abundant gardens and filled up bags of vegetables for us to take home. The above tomatoes part of the bounty of goodness and extreme generosity. We came back to WW and roasted them up super simply by dousing with extra virgin olive oil and a generous amount of sea salt in the oven at 400 just until they started releasing their juices, which becomes the sauce when combined with the oil. When done, toss with your favorite just cooked pasta and crumble feta over the top of it all. Truly could not be easier but it is just so darn good when tomatoes are falling off the vine fresh and plentiful. You could certainly add minced garlic to the tomatoes before they go into the oven. Chopped basil too. Fresh corn would be amazing, as well. But this supper we wanted the freshness of the tomatoes to be the star so they took center stage.



 

 

A Tomato Sandwich and a Glass of Rosé

That time of year again, and oh what a grand time of year it is. Tomato season! I can eat them daily and many times we do in so many ways. But the simplest is a tomato sandwich, on toasted bread, slathered in mayo with a heavy hand when salting the tomato. Heaven. Add a glass of rosé and a good book, and it might be one of my favorite August activities without breaking a sweat.



 

 

Ted’s Tip No. 151

Line a baking sheet with parchment paper, sprinkling with extra virgin olive oil. Cut small tomatoes in half, lining them all up. Sprinkle salt over the lot as well as more olive oil. Add a few cut cloves of garlic here and there, as well as a few sprigs of thyme. Bake at 400 until the tomatoes begin to release some of their juices. Toss with pasta for an easy meal or top mixture to baguette slices for a quick snack.



 

 

Ted’s Tip No. 121

With Autumn in full bloom, if you get a gorgeous sunny day, grab it! Dine outside and soak up every last drop.



 

 

Ted’s Tip No. 119

Easiest simple supper. Scatter cherry tomatoes in a large baking dish, sprinkle heavily with extra virgin olive oil, salt & pepper. Crush and add a few cloves of garlic. Bake in a hot oven until tomatoes just pop open and release juices. Mix all with waiting hot pasta. 



 

 

August Tomatoes & Fresh Herbs

This is the time we wait for all Summer when the farm stands are brimming with fresh tomatoes in all sorts of colors, shapes & sizes. It is also when herbs are growing like weeds and you want to use them in every possible thing, in every possible way.

Slicing the tomatoes up and having them simply with sea salt is about as easy and satisfying as it gets. The purity & simplicity hard to beat. Then try tearing up tarragon with a splash of white wine vinegar for a twist. Or serve with mozzarella or burrata along with basil for a Caprese twist. Bathed in just the very best extra virgin olive oil is sublime as well as a heavy hand with the balsamic. However you chose to slice it, enjoying the heck out of them this time of the season is just pure joy.



 

 

Mini Caprese with Mint

We had guests last eve for dinner out on the island, plus we worked in the city for the day. Which meant it was a quick turnaround to getting the meal prepared after the ferry crossing and all. TPS whipped up a tasty & quick salmon and I assembled a Caprese. The twist is that I used mint (we have a big pot of it that is loving this warm weather and has gone crazy) instead of basil. It adds a sweetness to the dish, chopped up quite fine with a few larger leaves strewn about. Plus I used the small rounds of mozzarella, cutting them in half and the smallest cherry tomatoes we could find, cutting them in half too. A big glug of our favorite extra virgin olive oil and a healthy dusting of French sea salt. Done. An all-around ‘mini’ Caprese on a sunny, sunny August evening with friends.



 

 

Ted’s Tip No. 108

Often, simple is best. When tomatoes are looking great, a few salted slices atop a toasted piece of mayo slathered bread is all you need for a tasty lunch or snack.



 

 

Thinking of Late August in Late February 

As the chilly breeze blows about through the window and rain taps gently on the sill, my mind wanders to late Summer at the end of August. The tomatoes overflowing at the farm stands and the buckets of dahlias at the Market a riot of intense color. For many of you reading, your hot season is at this very moment. For others, your cold season is winding down. On this chilly early Sunday morning, I am dreaming of being on the deck at WestWard in full sun thinking of what to make with all the tomatoes. Wherever you are, I wish you just the very best day. Oh, and happy Oscar night too, if that is your thing!



 

 

Inspiration in Red

This week is all about getting the shops ‘Holiday’ ready, so I have been drawing much inspiration in all shades of red.  The above display at the Home store was what started it off.  A look over my photo feed over the last few months has lots of red inspiration injected into it, with an appearance of my beloved dahlias, here and there.  And of course tomatoes & apples in tons of variations on the hue.