Roasted!

Exasperated over unripened tomatoes and our sunless summer, I apparently had no need for concern about green tomatoes (lack of sun is entirely different...).

But because I don't expect to find much when I inspect the vines (those countless gray days), I'm caught with nothing to put the little red flavor containers in (my mouth only holds so many).

So I fill up my stretched-shirt-basket,then drop them haphazardly on the kitchen table for a random sea of red and yellow.

How to consume them before they go bad? There's nothing like fresh tomatoes just picked, and caprese salads are a favorite. But I can't seem to eat them quick enough, and I don't want to lose a single bite, since the season is so short.

I don't can (yet); I don't have a food dehydrator (and I'm not crazy about sundried). Freezing would alter the texture.

But roasting! Oh, I do love roasted vegetables, and what the high heat does to flavor. Add a little olive oil, some sea salt, and place in a hot oven for about 40 minutes.

I think the smell alone (along with a little garlic) could get me through a cold winter. I will enjoy every bite when I add them to sauces when anything resembling fresh is impossible to come by.

I hope the season lasts just a little longer... I could fill my freezer with tomatoes alone!