It’s that time of year! There’s an abundance of produce locally grown just begging to be presrved for the long winter ahead.
My Grandparents always grew tomatoes.. and to carry on their legacy, I grow them every year now
look how tall they are!!!
I’ve been making sauce with them, canning them, and having unlimited caprese salad.
Last weekend I decided to make a dip for the game and used my cherry tomatoes as inspiration!
Roasted tomato and garlic dip
about 1 cup cherry tomatoes
3-4 garlic cloves, skins left on
1 scallion, chopped
1 tsp olive oil
sea salt and pepper
1/4 cup cream cheese
about 3 tbsp milk
1/4 cup mozzarella cheese
-parsley for garnish
Preheat oven to 325 degrees. Toss tomatoes, scallions, whole garlic cloves, olive oil, salt and pepper . Roast for about 15 minutes or until tomato skins blister.
carefully remove from the oven and squeeze softened garlic from jackets into cream cheese. Mix well.
Add milk to tomato mixture and stir, scraping the bottom of the pan to get all of the flavor
stir cream cheese mixture in and top with mozzarella
return to oven to bake until cheese is all melted.
Garnish with parsley and serve!
barefootgirl in the kitchen 
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