Happy Friday! Any fun plans this weekend? I just seriously can’t believe it’s the last weekend in August. How? Why? It seems like summer just started and now we’re looking at the last few weeks of the season.

That being said, I’m looking forward to some of the different fruits and vegetables we’ll be welcoming come fall. In the meantime, though, I’m enjoying making the best of my summer favorites.

The New York Times cooking newsletter has been all about tomatoes recently, and I love it. Inspired by all the gorgeous seasonal recipe, I made these burst tomatoes the other night

burst tomatoes

and have been enjoying them on salads

Salad with burst tomatoes, langostino tails, avocado, and Greek yogurt Sriracha dressing

Salad with burst tomatoes, langostino tails, avocado, and Greek yogurt Sriracha dressing

but they’re also great warm in pasta, with meat or fish, or with beans & greens.

Here’s a quick & easy recipe for you to enjoy over the weekend, if you feel like playing around in the kitchen.

Ingredients:

  • 1 tbsp olive oil
  • 1 lb grape or cherry tomatoes

Directions:

  1. Preheat oven to 350 degrees F.
  2. Ross tomatoes in olive oil and place in roasting pan.
  3. Roast about 20 minutes (checking every 4 or 5) until tomatoes are soft and beginning to burst.

Serve hot or cold.

 

What summer produce are you going to miss come fall? What fall produce are you most looking forward to? 

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