Mid-August is peak tomato season and usually markets are bursting with all shapes and sizes of the delicious fruit (yes, tomatoes are fruit). However, this year many areas have been plagued with cold, wet weather and an unfortunate blight has taken a toll on vines in some regions. The few local tomatoes I’ve tried have been tasteless and mealy but I’m hoping to find better specimens in coming weeks. I have found that smaller cherry, grape and cocktail tomatoes have been sweeter and juicier than the field varieties I’ve tried.
If field tomatoes are poor in your area, why not make a delicious dish with cherry tomatoes? They should be easy to find at most markets and roasting them concentrates their flavours, giving them a sweet and slightly charred flavour. Turned into a simple sauce with fresh herbs, garlic and olive oil, it makes delicious vegetarian summer meal.
Click here to get the recipe from a recent Suite 101.com article I wrote: Roasted Cherry Tomato Pasta
Bon Appétit and Enjoy!
Roasted Cherry Tomato Spaghetti
The Seasonal Gourmet 
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