A New York Times article from 1998 aptly describes our relationships with tomatoes this time of year. Their era is fading and each time we happen to see them at our local farmer's market we breath a small sigh of relief. Not yet. They're not gone yet.
But, soon they will be - and we'll be back to the hothouse variety or those grown in Chile or Argentina. No more candy-like juicy tender moments in our kitchen while we sneak a slice or two before offering them to the communal salad gods.
Today at the farmer's market I saw quite a few tomatoes still in their prime. Yet, for the most part the reds weren't as deep and the oranges not as striking. I decided to go with what made sense, those stragglers who never got their moment in the sun - the green tomatoes.
My normal go-to is a fried green tomato or a chunky salsa, but it was a cold, rainy day here in Upper Manhattan so I decided to with something that would warm up the apartment. Simple salt-and-pepper roasted tomatoes.
It's easy. Cut the tomato into chunks, toss with olive oil and sprinkle with salt and (liberal amounts) of pepper. Roast at 350 degrees for 30 minutes. I ate them as a garnish to a bowl of chili. They will probably sneak their way onto my eggs tomorrow morning.
Here's looking at you, old friend.