For the three of you following the progress of the vegetable garden at CRC World Headquarters, here you go. Visual proof that the garden is yielding actual produce. No, I did not get this stuff from the farmer’s market. These are actual vegetables produced in an industrial park about two miles from downtown Nashville.

Since we are all about reuse and recyling at CRC, here’s a recipe for roasted tomatoes. Recycle those tomatoes and put them to good use.

Roasted tomatoes

6 medium tomatoes

1⁄2 cup extra-virgin olive oil

Salt and freshly ground pepper to taste

Pinch of sugar

Heat the oven to 300 degrees. Slice the tomatoes in half, cutting off the tops and bottoms so the tomatoes sit flat in a rimmed cookie sheet lined with foil. Drizzle the olive oil over the tomatoes and sprinkle with salt, pepper and a pinch of sugar.

Roast for 3-4 hours until the tomatoes are soft and beginning to brown.

To make a simple pasta sauce, just chop up the tomatoes and toss them, along with the olive oil they were cooked in, with some freshly cooked pasta.


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