Earlier in the year, I wrote about our garden.

We planted tomatoes, okra, zucchini and jalapeno peppers.

We have had a nice crop of peppers, two zucchini and had to replant the okra.

The tomatoes, however, have been amazingly abundant.

Granted, I did plant 23 plants of five different varieties: Beefsteak, Atkinson, Floradade, Homestead and Risentraube, but they have more than exceeded my expectations.

Most of the varieties are probably familiar to you except perhaps the Risentraube, which is a small, German heirloom tomato. It has a rich, full tomato flavor. I really enjoy growing heirloom tomatoes and hope to add more varieties to future gardens.

My husband and I have had sliced tomatoes, BLTs, salsa, tomato muffins, tomato cake and this wonderful side dish of roast zucchini and tomatoes.

Roast Zucchini and Tomatoes

3 medium zucchini cut in half lengthwise and sliced into ½-inch pieces

2 cups quartered fresh tomatoes

¼ medium onion, diced

3 cloves garlic, minced

¼ to ½ teaspoon crushed red pepper flakes

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

1 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped

¼ cup grated Parmesan cheese

 

Preheat oven to 450 degrees.

Lightly grease or spray a 9×13-inch baking dish with olive oil.

Place the zucchini, tomatoes, onion and garlic in the baking dish, sprinkle with the pepper flakes, salt, pepper and olive oil. Place in the oven for approximately 20 minutes.

Remove from the oven and sprinkle with basil and Parmesan cheese.

Serves 6.

I will share additional tomato recipes in next week’s column.

 

 

Linda Murchison can be reached at 315-4431 or lmurchison@nwfdailynews.com. Write to Daily News, P.O. Box 2949, Fort Walton Beach, FL 32549.