Garlicky Roasted Tomatoes with Miso Butter
Garlicky Roasted Tomatoes with Miso Butter

Tomato season is a cult classic season. I look forward it every year because tomatoes are one of my absolute foods and it just feels so right to eat them during late summer. Tomatoes have been a big part of my diet for as long as I can remember. Rumor has it, that when my mother was pregnant with me, she had a wild craving for tomatoes and ate them daily throughout her pregnancy. At the age of six, Harriet the Spy became a big part of my life. Harriet’s favorite sandwich was a simple one, consisting of tomato and mayonnaise and I coveted the meal as my own. It became a summer time staple for long days at camp, where I wrapped them in tinfoil and ate them on the beach after a swim in the ocean. Whenever I think of these sandwiches now, I can still feel the grit of a rogue piece of sand caught in between my teeth after it inevitably blew in between my pieces of bread.

The other day, I stocked up on tomatoes. I felt like a mad woman, running up and down the tomato aisle, grabbing a handful and heading back to the scale to weigh them. I wanted them all. The colors, the shapes, the possibilities were endless in the moment and I felt crazed with tomato power. As soon as I got home, I tossed them in my favorite colander, gave them a rinse and got to work. Last month, a company called Made In, sent me the most beautiful stainless steel 4 quart saute pan. I didn’t realize that I could be so intensely in love with a pan before (just kidding, I did know that.) and I’ve been obsessed ever since. This saute pan in particular, transfers from stove top to hot oven beautifully, so I knew that it would be the perfect vessel for roasting my treasure trove of tomatoes.

Roasting tomatoes then freezing or canning them for later use, is such a wonderful way to take advantage of tomato season. I’m a big fan of canned tomatoes and it makes me so happy that I can make my own version for winter time soups and sauces. This particular batch didn’t last long though.. I slathered the tomatoes on grilled bread and topped that with Irish Swiss cheese, garlic scapes, baby lemon balm, salt and hemp seeds. All proving that heaven can be reached on a thick slice of toast.

Garlicky Roasted Tomatoes with Miso Butter
Garlicky Roasted Tomatoes with Miso Butter


2 pounds assorted tomatoes 
5-6 cloves garlic, halved 
4 tbs unsalted butter
2 tbs miso 
6-8 sprigs fresh thyme 
Cracked black pepper
Optional: add a tablespoon of raw sugar to offset the acidity of tomatoes 


Over medium heat, melt your butter. Once melted, add miso paste and gently stir together till the butter has browned. Preheat oven to 375 F. Turn burner heat down to low and add tomatoes.* Coat all tomatoes in the miso butter sauce, toss in garlic and thyme. Sprinkle with a generous amount of black pepper. Place, uncovered, in oven and roast tomatoes for at least one hour. You will be looking for the tomatoes to be browned and the liquid to have reduced by at least half. 

Store tomatoes in a covered container in fridge. Tomatoes will keep for 5 days. Store in freezer bags and they will last up to 6 months. 

*Cut big tomatoes in half or quarters. Leave cherry tomatoes whole.


Thank you so much to Made In for my new pan! I love that their products are made in the US and how they keep their company so personal and quality.

Get a pan of your very own

Gingertooth & Twine
Chocolate Covered Figs with Hemp Hearts
Chocolate Covered Figs with Hemp Hearts

Fig season.. oh my goodness, how I love it so. And yet, I somehow get surprised every year that it comes around! I manage to forget how much I absolutely love figs, so each year is a like a renewed delight for me. There’s really nothing like a fig and mixing one with chocolate is such a simple decadence that is easy enough for everyone to make.

One of my favorite things is melting chocolate for chocolate bark or dipping fruits in. It’s the perfect vessel for incorporating herbal powders and spices in and amping up the glory chocolate already possesses. You can make chocolate salty or super sweet, really whatever you’re feeling. Throw some edible flowers on that chocolate, mix in some maca or make it spicy and unique with cayenne and a little bit of salt. Really and truly, there is an endless world of possibilities with melted chocolate. So have fun with it and don’t overthink it!

I topped these figs with some hemp hearts. I absolutely LOVE hemp hearts for their nutritional value and ease of use. Hemp hearts are full of healthy fats, protein and omega fatty acids. They’re also fairly inexpensive and last a long time.

Chocolate Covered Fig Recipe
Chocolate Covered Fig Recipe


16 oz fresh figs
1 3.2 oz dark chocolate bar*, roughly chopped
(*I used this bar by Chocolove, but you can pick any flavor of chocolate you’d like)
1 tbs coconut oil
1/2 cup hemp hearts
1/4 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp ginger powder
1 tbs adaptogenic powder of choice (I used the Genius Blend by Pretty Mushroom)
Optional: Smokey finishing salt or Maldon flakey salt


Using the Bain Marie method or a double boiler, melt your chocolate. Once slightly melted, add oil, kosher salt and spices and fold in gently. Continuously stir until chocolate is smooth and full melted. Remove from heat. Rinse your figs and cut in half, starting from the stem. Dip figs in melted chocolate, covering half or completely. Lay figs on a lined baking sheet and sprinkle with hemp hearts. Repeat until all figs have been covered. Sprinkle a small amount of finishing salt on the figs if you’d like. I also added dried rose petals to some figs for a nice floral pop!

Place figs in fridge until chocolate has hardened. Figs will keep for 3 days in fridge.

P.S. If you have leftover chocolate, pour it onto a piece of wax paper, cover with flowers spices or salt and let set. See picture below for example!

Herby Oversized Chocolate Coin