Roasted tomato penne with goat cheese
Roast
Roasting
End of season tomatoes seem to get smaller and smaller. The big, juicy pineapples and Cherokee purples from June and July have disappeared, making way for dozens of petite salad tomatoes. These tomatoes, also known as Romas, are fleshier than beefsteak tomatoes which makes them ideal for homemade tomato sauce (more flesh and less juice make for higher yields and thicker sauce). But that takes time. And when you've got an overflowing bowl of over-ripe tomatoes sitting on the hutch and three hungry cats yelling at you and a pile of laundry and a full email box and final edits due on your book the next day and a mess of a living room and dust and cat hair covering every surface, time is the only thing you don't have. Surely not enough time to make a big batch of homemade tomato sauce. Time for plan B. Roasting brings out the best in these little gems. They shrivel and bubble and sizzle and shrink, the heat only intensifying the flavors. I threw in some sprigs of fresh thyme, but any herb
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