![]() Our 52 heirloom tomato plants are in their final days, but have heroically yielded hundreds of pounds of beautiful fruit this year. A very triumphant relief, following the yield of six (yes, just six) tomatoes we got from the same number of plants last summer in the throws of the huge tomato blight. We are still managing to gather buckets of red, orange, and golden cherry tomatoes almost daily, though are even a little tomatoed-out after weeks and weeks of eating nothing but. This roasted tomato vinaigrette is one of our favorites, and so much so it was served over sliced local tomatoes at our wedding three Augusts ago, and printed on the back of the menu. As the weather gets cooler, and I automatically start to crave autumn foods, this hanger-on recipe from summer works beautifully over sauteed hearty greens, the last of the zucchini and summer squash, grilled pork, chicken or fish, as a tangy base for a stew, as well as a dressing for a simple green salad. I also love to can a few pints of it in our pressure canner to wake up meals, or dip crusty bread in, in the dreary days of winter.
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