The garden’s not done yet, but we scored a major haul today.
My Beloved spent his Labor Day morning laboring in the back yard, picking every last ripe tomato he could find.
And look at what he collected!
That’s a lot of caprese salad skewers if that’s the only way you know to use cherry tomatoes, but I think there’s nothing better than roasted cherry tomatoes.
So I roasted up a pan of tomatoes (half the tomatoes, douse in a bit of olive oil, salt and pepper, and roast at 450 degrees for 35-40 minutes), and created a fresh sauce for my homemade pizza (hand-tossed, of course).
Why ruin a garden fresh sauce with pepperoni? I used fresh mozzarella and fresh basil as toppings (and a dash of shredded parmesan).
Oh my gosh, there’s no better way to celebrate the end of summer than with a pizza created with fresh tomatoes, cheese and basil. So delicious. Wow.