The Harvest Is On!

For dinner last night I tossed chopped plum tomatoes, diced garlic, olive oil, salt, and basil in a cast iron pan and roasted the sauce for 15 minutes, outside on the gas grill. I closed the grill lid and kept the temperature around 475 degrees.

While fifteen minutes is not long enough to caramelize tomatoes, the end result was sweet and fresh. No I did not skin or de-seed the tomatoes. I finished it off by mixing in a few ounces of goat cheese for a creamy tomato finish. Wait! I also threw in one chopped cayenne pepper for heat, before I roasted it; all vegetable ingredients from the front lawn garden!

 To accompany the pasta I made a kale salad, cutting the greens in thin strips. I added diced grilled patty pan squash, chopped raw almonds, and dressed it with a balsamic vinaigrette. (Gardening rocks!) My sweetheart and I ate dinner outside, thrilled at our efforts and harvest. Next, grilled plums from the plum tree!