Through the Fire

Cooking our way into a new relationship with food!

Tomato! Tomahto!

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Tomato season comes a little later here on the Central Coast of California. Our summers usually start with foggy mornings. September and October are bright and sunny and the tomatoes really come in full force!

My backyard is full of SunGold cherry tomatoes. Yes, this is all one plant.

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Most of the time I stay away from foods in the Nightshade family ( tomatoes, potatoes, peppers, eggplant) due to the potential of them adding to my inflammation load.Honestly, I can’t always tell if they affect me or not. I indulge occasionally. AND in tomato season, I eat tomatoes from my back yard. When they are done, so am I.

There are a lot of them on the vines right now and I can’t keep up with eating that many. I plan to harvest all the ripe ones, roast them in the oven, then package them up for the freezer. They shrink down quite a bit so it really won’t be a lot. Have you ever had a roasted tomato ?? Oh boy, like candy. Cherry tomatoes are already sweeter than most, I think. I am NOT a fan of cooked tomatoes in general. I like to take the roasted tomatoes, add some herbs, salt and pepper with a “glug” of avocado oil. Mix it up, and it makes a really nice sauce for some spiralized steamed zucchini or as a topping for a big plate of green beans.

by The baking man in Photos  Food & Drink Dried tomatoes pattern - Food & Drink Homemade dried tomatoes with thyme, sea salt and olive oil on a tray

Roasted Cherry Tomatoes

Preheat the oven to 400º F. Oil a sheet pan ( or use a piece of parchment paper). De stem the tomatoes. You can cut them in half or not, Place on the sheet pan ( fill it up, you just don’t want the tomatoes on top of each other. Roast for about 15 minutes. The tomatoes will collapse and get wrinkly. Go a little longer and they will caramelize and get sticky. Just watch so you don’t burn them. It can happen quickly.




Oven roasted tomatoes and onions on metal baking tray, top view, copy space, selective focus

Leave them on the stem, roast for about 10 minutes and you will have a lovely presentation to add to a cheese board. Here is an awesome guide to creating a cheese board masterpiece. Check it out!



So many tomatoes, so many recipes! Here is a post I wrote with a lovely tomato tart recipe. And one more, here is a delicious sounding Tomato Cobbler recipe.

I hope you try at least one of these recipes. Please let me know in the comments. Feel free to share your favorite tomato recipe along with a photo.


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