While in a garden, or when the kitchen is full of garden harvest, it's difficult to think of anything except food. We spent the weekend harvesting, eating, investigating ways to eat, or save, our bountiful goodness. The garden is bursting with flavor and every bite must be savored.
In part, this post is being written while sitting in the kitchen with the aroma of Vicki's Roasted Tomato recipe filling the house, filling my nose, awakening and arresting my senses.
Oh my, oh my! It not only smells like heaven it looks like heaven, as the flavors roast and blend. The big old roasting pan, one we inherited from Smith's mother (and was likely a 1938 wedding present), was the perfect way to cook up a batch of this tasty sauce.
To insure a taste of summer this winter, we tucked the sauce away in the freezer...a difficult, but necessary task. Come on tomatoes! We need to make more of this tasty goodness, both to eat now and to save for later. Once you start you just can't stop, because this roasted sauce is that good.