Camp Memories and Tomatoes

In a skillet, over medium-high heat. In a pan, heat tomatoes and olive oil until the tomatoes begin to burst open and their skins begin to char. Shake the pan often to avoid burning the tomatoes. Remove from heat and season with pepper and salt to taste. Serve hot or warm.

In the oven, preheat oven to 400F. Layer tomatoes on a sheet pan, drizzle with olive oil and season with pepper and salt. Roast for 15-20 minutes, or until soft. Transfer to a bowl to cool.

Beth Morrow is an educator, author and co-program director for Camp Hamwi, a residential camp for youth with diabetes. She is also an avid gardener and believes in the value of sharing meals with friends and strangers alike. Reach her at Beth@BethMorrow.com.

 

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