Hey guys…happy sautumn!
Nope, that wasn’t a spelling mistake.
Every year at this exact time, most of us (admit it…I’m not alone here!!) struggle to let go of summer.
Yes there are some people who have, in this “still humid” weather, moved onto socks, sweaters and pumpkin spice lattes. But, I’m not that girl.
First of all, I will not wear socks until November. I hang onto summer tight. I’m a double-fister when it comes to keeping the sandals and shorts in close proximity. But, in all fairness, it’s probably because I have a garden that is still spewing vegetables at me like crazy. It’s honestly the hardest part of having a big home garden – just making sure to harvest all the goodies and trying hard to not be wasteful.
Well, tomatoes are one of the easy ones to harvest. There is so much you can do with them.
You can roast them like this…
You can have tomato bruschetta for daaaayyysss (or you can do it the simple way most Italians do bruschetta – check out this post!!)
Obvs, you can make them into sauce (never made homemade sauce? Well, here’s a post that shows you how!!)
You can brine cherry tomatoes like this…
You can make them into passata and store them in your cantina (although you usually need more than what you grow in your garden – and if you’re curious about the whole process, I did this blog post on “Doing Tomatoes”).
But, if you’re like me, you probably want to use up these beauties and serve them to guests in a different way.
Let me show you how it’s done!!!
Take a few onions and peppers and roast them up…
Add in some of these glorious local tomatoes, a bit of tomato paste and some spices, then roast it all up!
Top with some crumbled goat cheese (and heck, if you want to get all cute and everything, make each guest their own serving!!).
Eh, voila!! A piping hot summer dish with sweet-as-candy tomatoes and bubbling hot, ooey, gooey goat cheese. Slathered on a piece of toasted baguette, this becomes an easy dish that will help you hang on to summer for just a wee bit longer.
You know you want to try this now, don’t you? I’m serious guys….I, legit, just ate 4 servings while I wrote this post. And the best part is, if you ARE making it for company, it’s totally “preppable” the day before and then you can just pop it in the oven when your guests come.
So, grab some tomatoes and throw this together. Just know that I’ll be here tomorrow night with my company, sopping up all this goodness with fresh bread.
Don’t be jealous!
Warm Garden Tomato Dip with Goat Cheese
- 2 red onions, chopped
- 1 pepper, chopped
- 1/3 cup olive oil
- 1 tsp oregano
- 1 tsp salt
- 1 tin (156 mL) tomato paste
- 8 tomatoes, chopped (about 6 cups)
- 1 log goat cheese (300g)
- 1 baguette, sliced and toasted
- Fresh herbs for garnish
- Preheat the oven to 400°F.
- In a 9 x 13-inch baking pan, toss the chopped onions and pepper with the olive oil, oregano and salt; bake for 15 minutes
- Add the tomatoes and tomato paste and stir well; bake for 60 minutes, stirring once in between until the mixture is bubbling and the tomatoes have started to break down a bit.
- Remove the pan from the oven and crumble the goat cheese over the top of the tomato mixture; place under the broiler for about 5-7 minutes (or until the cheese is browned and bubbling).
- Serve warm with the toasted baguette and sprinkle with fresh herbs.