Chili, garlic clams and riesling while roasting tomatoes for winter

Courtesy of our iPhone

It's midnight, and I'm still slow-roasting these tomatoes out on our grill. I grabbed up nearly 17 pounds of lovely organic tomatoes at the end of our neighborhood farmers' market tonight for $1/pound. A steal, I'd say. After they are good and caramelized, I'll puree them, bag them, and freeze them for the winter. If I can keep this up for the rest of the season, I shouldn't have to buy a grocery tomato all winter. That's the goal, at least. Perhaps one day I'll learn how to can.

While I was preparing the pans for roasting, my lovely husband whipped up some chili and garlic clams and opened a bottle of our favorite riesling from Trader Joe's: Dr. Loosen. The boys nicely tucked away in slumber, we ate, sipped, and cut together. A nice late evening.