Our garden tomatoes are absolutely thriving this year. Seriously, we’re getting the sweetest, juiciest tomatoes I think we’ve ever had. There’s something really satisfying about stepping outside, picking a few ripe tomatoes still warm from the sun, and working them into whatever we’re making for dinner. They taste so much better than the store-bought ones. It’s hard to go back once you’ve had a real garden tomato. Besides being easy to grow and delicious, tomatoes are actually packed with good stuff. They’re high in vitamin C, potassium, and folate, and they’ve got a solid dose of antioxidants like lycopene, which is linked to heart health and lower cancer risk.
A Quick and Tasty Roasted Tomato Recipe
One of our favorite things to do with them right now is roast a whole tray and use them on everything—pasta, crusty bread, grain bowls, you name it. Here’s a super simple method:
- Fresh tomatoes (any kind—cherry, Roma, heirloom—all good)
- Olive oil
- Salt and pepper
How to make it:
1. Preheat your oven to 400°F (200°C).
2. Slice your tomatoes in half if they’re big, or leave them whole if they’re small.
3. Toss them on a baking sheet with a drizzle of olive oil. Season with salt and pepper.
4. Roast for about 25–30 minutes, or until they’re soft, caramelized, and slightly blistered.
5. That’s it. Done.
We’ve been spooning them over pasta with a little parmesan and fresh basil—so simple but unbelievably good. They’re also great on toasted baguette slices for a kind of lazy bruschetta, or even stirred into scrambled eggs.
If you’ve got a patch of dirt or even just a big pot and a sunny balcony, tomatoes are 100% worth growing. You’ll thank yourself come harvest time.
