Saturday at the market there were only two boxes of local Roma tomatoes.
Last of the season, they told me.
❦ So I bought one, unintended ❦
On the first day, I made sauce. On the second day, I trimmed and halved tomatoes for freezing. And on the third day, inspired by Emmy, I made my way to the bottom of that 25-pound box by roasting them.
Quartered tomatoes, roasted low and slow at 275º, drizzled with olive oil, sprinkled with a bit of salt and pepper and strewn with sprigs of thyme. Two and a half hours in the oven and the house was fragrant, the tomatoes sticky and the flavour intense.
They’re in the freezer now, waiting to bring a taste of summer
when the snow flies outside.