In most parts of the country, August is peak-delicious. The peaches are ripe and dripping, corn-on-the-cob is beautiful golden, and the tomatoes are huge and full of flavour. Give your Canadian summer a mediterranean twist with this recipe for roasted tomatoes from Emily Richards' Per La Famiglia: Memories and Recipes of  Southern Italian Home Cooking, setting aside some extra to be enjoyed down the line when the August sun is just a hazy memory.

***** 

It is a family tradition to buy bushels of tomatoes to make pasta sauce each year. It is an easy way to save money and enjoy the in-season flavour of tomatoes year round. I always take away about half a bushel to make roasted tomatoes to store away in the freezer. Sweet, dark roasted tomatoes retain a slight juiciness to them. On their own, sit them atop a sliced baguette that has been spread with ricotta or goat cheese for an easy appetizer or add them to soups, stews or pasta dishes.

2 lb (1 kg) plum tomatoes, about 20 (all about the same size)

1/4 cup (60 mL) extra virgin olive oil

2 tsp (10 mL) finely chopped fresh basil

2 tsp (10 mL) finely chopped fresh oregano

Preheat oven to 400°F (200°C).

Line baking sheet with parchment paper; set aside.

Cut tomatoes in half horizontally and trim stem end off. Place cut side up on prepared

baking sheet.

In a small bowl, stir together oil, basil and oregano. Brush tomatoes with oil mixture.

Roast for about 1 hour and 15 minutes or until very soft and dark golden.

Let cool completely.

Makes 40 tomato halves.

Note: Place tomatoes in an airtight container, lining each layer with parchment or waxed paper. Close lid and refrigerate for up to 2 weeks or freeze for up to 3 months.

Note: These are best when in-season, ripe, juicy tomatoes are used.

Balsamic Variation: Reduce oil to 2 Tbsp (30 mL) and add 2 Tbsp (30 mL) balsamic vinegar. These tomatoes will be very dark.

About Per La Famiglia: This cookbook fetes the celebrations and foods of an Italian-Canadian through the years by writing down family recipes that can be shared with generations to come. While many are traditional, there are also new spins on some to fit the demands of younger generations without missing the love and stories that go into each dish. Italians celebrate with food for their family. Often the food is thought of before the guests and it is those moments of creation that these celebrations are remembered for. Each home has different recipes but many generations have never had the opportunity to write down what their nonnas, mamas or zias have made to share with their families. This cookbook links to the past while keeping in mind future meals shared with family and friends. Each recipe tells a story while sharing a recipe that is easy to follow and includes photographs that will showcase the beauty in the food and inspire you to create it for yourself. Whether you are a descendant of an Italian family or love Italian food this book will speak to your heart and stomach and allow you to enjoy the flavours of Southern Italian food right in your home.