Summer in Seattle is...suddenly over. Just this morning I had to pull out my fall coat and mittens for the morning commute (sigh). With such a chill in the air, it was time to make use of my remaining summer crop!

About a pound of ripe cherry tomatoes will do! I roasted them for ~40 minutes, tossed with olive oil, balsamic vinegar, crushed red pepper, and a couple cloves of smashed garlic.



Then, some al dente penne tossed with kalamata olives and feta, and stirred over medium heat until the feta melted and made the sauce a little creamy. Delicious!