These days, life has been pretty random!
Between working on a few blogging projects and building my design business, no two days are the same. I’ve also been doing some work as a Brand Ambassador, which basically means that I get to work at events and represent different brands. It’s a really fun job, and it’s gotten me into some awesome concerts and events over the summer. This morning, I’m working an event up north, so I spent the night and have had the chance to hang out in a beautiful resort town. Not too shabby!
When I woke up this morning, the sun was shining and the view was gorgeous, but I also felt a little ‘crispness’ in the air. It’s a good reminder that fall is just around the corner.
With the temperatures falling, I’m making sure to take advantage of the farmer’s market while I still can. At this time of year, my market is full of berries, plums, peppers, beans, onions and incredible tomatoes.
The tomatoes at this time of year are unreal and I’ve been back to the market a few times over the last few weeks to stock up. They’re delicious on their own, but they’re even better when you give them just a little bit of extra love. Have you ever tried roasting your tomatoes? If you haven’t, I recommend you do so as soon as possible.
Roasted tomatoes are incredible on their own, or on top of a piece of bread, but the other night, I wanted to eat them with pasta. Scroll below for some serious food porn and the details!
Disclaimer: This isn’t “technically” a recipe, since I don’t use specific measurements when I cook. If you have any questions, ask away in the comments and leave your email so I can reply!
Roasted Tomatoes With Pasta and Shrimp
- Fresh tomatoes (I used 8 full-sized and a small container of heirloom cherry tomatoes)
- 1 Small onion
- 3 Cloves of garlic
- 1 teaspoon EVOO
- Salt and pepper
- Fresh Herbs
- Pre-heat your oven to 350.
- Line a baking pan with tinfoil and waxed paper. The extra layers are to keep your pan clean. Just trust me on this one.
- Quarter your tomatoes, and put them on the pan. If you have cherry tomatoes, either toss them on whole, or cut them in half.
- Slice your onions and garlic and add them on top of your tomatoes.
- Drizzle with a bit of EVOO and sprinkle with salt and pepper.
- Bake for approximately 90 minutes, or until the tomatoes are bubbly and juicy. If you want to speed up the process or add a bit of colour to them, turn up the temperature to 400 and get them another 15-30 minutes.
- While the tomatoes are almost ready, cook up some pasta and grill some shrimps. Once these elements are all ready, you toss the tomatoes in with the pasta, add the herbs and top with shrimp.