We have tomatoes coming out of our ears.

It happens every fall. Ever since we moved to this house.

The first year we planted 12 tomatoes plants. It. Was. Crazy. (See pictures…that was our side table.)

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I think we had over 200 lbs. over the course of the season. We canned something like 20 quart-sized mason jars. And I gave countless pounds away to friends and neighbors.

Apparently, we have the perfect set up for tomatoes…a sunny corner and two green thumbs – my husband’s, not mine. We are lucky, for sure.

Tomatoes bring up an interesting topic. Canned tomatoes…canned foods in general and BPA.

What is BPA? Where is it? Are there alternatives? And are they any better?!

This week I will be interviewing Irina Webb of I Read Labels For You to ask these very questions as part of my Fall Harvest Wellness Bootcamp.

There are 2 spots left, one has your name on it. Claim it now! We are just getting started and you have plenty of time to catch up.

We will be talking to Irina on Wednesday — bring your questions and get informed.

Last night, I made one of my favorite roasted tomato dishes – Roasted Chicken with Tomatoes, Garlic and Olives. Super, SUPER easy and delicious.

And while the tomatoes are awesome, the real gem is the chicken – crispy skin and all. Check it out.

Roasted Chicken with Tomatoes, Garlic and Olives.

2 lbs. fresh tomatoes, cut into ½ inch wedges

10-12 garlic cloves

1 cup olives, green or kalamata

5-6 sprigs fresh thyme

1 tbsp. olive oil

1 whole chicken, cut into 8-10 pieces (ask butcher to do this for you!)

Sea salt and pepper

Preheat oven to 425F.

On a baking dish, scatter tomato wedges, garlic cloves, olives and thyme. Sprinkle 1 tbsp. of olive oil on top of veggies, add ½ tsp. sea salt and ¼ tsp. freshly ground black pepper.

Place chicken pieces on top of veggies. Mix 1 tsp. and 1/4 tsp. of black pepper together in a small bowl. Gently pull the skin off the meat so you can rub some salt and pepper on the chicken. Sprinkle a little more salt and pepper on the skin.

Place in oven for 30 minutes. Increase oven temperature to 450F. Roast for another 10 minutes, until skin is nice and crisp.

Remove from oven and serve with a side of rice and salad greens.


Invite me over for dinner. Guess what I’m bringing? Tomatoes!