This year I grew tomatoes for the first time. I mean, I grew A LOT of tomatoes. I didn’t have the best luck with larger varieties but my cherry tomatoes were a major success. I have eaten more tomatoes in the past three months than I have in my whole life. My favorite way to eat them is to roast them in oven with salt, pepper, olive oil and a boat load of garlic. Cooked up like that they’re literally perfect on everything.

On instagram I had been seeing photos of people’s beautiful focaccia art. I had never even had focaccia but I understood that it was some sort of bread-y thing that I could dress up any way I’d like. Seemed like the perfect way to use up tomatoes!

I followed this recipe. It’s not all that quick, requires some kneading and rise time. It’s enough work to make you feel like you’ve really accomplished something when you finally get to sink your teeth into it but easy enough that you basically can’t mess it up!

It turned out PERFECT.

ready to bake!

fresh out of the oven!

I hesitated sharing about my first focaccia here on the blog because it’s already been a few weeks and I guess I can see how it’s not really a big deal but you guys, I was SO excited about this darn thing. This year I’ve done more experimenting in the kitchen with things I’ve grown than ever before. (See: blackberry cobbler) It’s so satisfying. Gardening can be extremely frustrating and overwhelming but when things go right it’s truly the best. It brings me so much joy to know that I grew nearly everything in that meal. The tomatoes! The peppers! The onion! Right down to the herbs, those came from my garden.

Since this first one, I’ve made one each week! I’m obsessed. Each one has been better than the last as I learn what flavors I really like to lean in to. It’s been an awesome way to use up tomatoes but I’m also looking forward to experimenting with more artsy versions once my tomatoes are done for the season.