roasted tomatoes

Thirteen tomato plants in my garden, and only the two cherry tomato plants produced anything worth eating as is. The Roma and Patio tomatoes were just... blah.

But I finally came up with a way to use them.

I chopped up enough to cover a cookie tray, drizzled them with olive oil, sprinkled with salt and pepper, and roasted them for 45 minutes at 400 degrees.

I popped a head of garlic in the oven as well.

I put some whole wheat spaghetti on to cook while I picked some basil from the garden and chopped that up too.

Drained the spaghetti, then tossed it with the roasted tomatoes and garlic, basil, and a little crumbled feta cheese.

Served it up with a glass of chilled Pinot Gris.

Delicious!