Earlier this month we were in Oregon visiting family. It has become one of my favorite places to visit and we try to go at least once a year.
There is so much to see and do. This year we stayed on the coast for a few days followed by a few more days right outside of Portland. I’ll share more in the coming weeks. Megan just so happened to be in Oregon the same time we were so naturally we’ll have a vlog over on Long Story Short documenting the whole trip.
Two summers ago our annual trip included a visit to Mt. Hood. We have some close family friends who have a gorgeous home there. On their property includes a beautiful garden. My daughter and I spent an hour each day picking blackberries, zucchini and tomatoes amongst six-foot tall sunflowers.
Our hosts made the most delicious roasted tomato “jam” – for lack of a better description – while we were there. I like tomatoes but they certainly aren’t something I always opt for. Slow roasting tomatoes totally intensifies their flavor and it was so super delicious. We ate this with crackers and a freshly sliced baguette.
I will always equate Mt. Hood with roasted tomatoes.
To make this wonderful Mt. Hood Roasted Tomatoes recipe:
1. Preheat oven to 400 degrees F.
2. Place whole cherry tomatoes in glass dish or sheet pan.
3. Season with olive oil, salt and pepper.
4. Roast for 15-20 minutes, until the tomatoes are soft.
5. Serve hot or at room temperature.
This mostly dairy free girl has been craving goat cheese lately and this roasted tomato and goat cheese sandwich keeps popping up in my Pinterest feed. I just wish I had a tomato plant to pick.