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Tomatoes a la Cape Cod

I don't mind saying my garden was a complete flop this summer. I've stopped asking why I can't make tomatoes happy. I am in complete wonder when I go to the farmer's markets and see boatloads of them toppling off the tables. For the past few weeks I've had BLT's every single day in about every shape and form. As the past two days have brought cooler climes, here's a tasty little warm me up from 101 Cookbooks. So yummy.

Roasted Tomato Soup Recipe

5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika

Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.

Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.

Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.

Serves 4.

Alas Labor Day

Is it here already? Oh, Labor Day. While we love a bbq-filled three day weekend, we don't so much enjoy the reminder of summer's end. Here's our final ode to summer:

Cocktails at the Wequassett? Yes please.





A sneak into the Chatham Bars in Inn Spa for a pedicure (our beach worn toes are sure in need of it).

Take in the beauty of end of summer with an early morning stroll on the Provincetown breakwater

Or an end of day stroll on any secluded beach on the National Seashore. All alone for one last...Ohm.


And perhaps a beach party added to the sunshine mix...


With lots of good friends


And a decadent feast on the grill

Just don't forget to catch at least one awe inspiring early September sunsets.

And after all that....you just might go dance your socks off at the third annual Red Nun Music Festival on Sept 3

Happy Labor Day, Everyone!