The summer harvest means an abundance of fresh vegetables including tomatoes (okay, it’s considered a fruit). Chose vine-ripened tomatoes, preferably organic and locally grown. Select firm, glossy, smooth and plump tomatoes. If they smell tomatoey they will taste like tomatoes! Makes ¾ cup 1 ½ cups cherry or grape tomatoes 1 TB extra virgin olive oil (or flax oil) 2 TB balsamic vinegar ¼ tsp salt 1/8 tsp pepper 2 TB parsley (or try basil) Place the tomatoes in a medium pan and place the pan in the preheated oven. Roast for about 15-30 minutes. Shake the pan about three or four times. The outside of the tomatoes should be slightly browned in spots. Do not roast so long that the tomatoes burst open. If one or two do, it’s time to take the pan from the oven. Place the roasted tomatoes, olive oil, vinegar, salt, pepper and parsley in a blender. Process till smooth and then chill for at least an hour. Enjoy! Happy Trails!