With frost pending this week I am hurrying to gather up all the produce. What a beautiful sight this squash makes in the sink. These are all summer squash which means they don't have a long shelf life.
I have also pulled all the tomatoes and they are laid out in boxes between newspaper while they finish ripening. I plan to roast the tomatoes on the barbeque or in a low oven. My favorite is to slice the cherry tomatoes or paste tomatoes in half, brush them with olive oil which has crushed garlic in it. Then I lightly sprinkle sea salt on the works and roast in a low oven for an hour or more. I want things to dry out a bit before I either freeze them or mix them with fresh pasta. Yum, Good.
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