I'm not a fan of recipes.
I think slavish adherence to recipes takes away from the fun and improvisation of cooking, engendering fear of failure. But I'd like to share an easy and delicious way of taking advantage of the coming abundance of tomatoes. The beauty of this method is that it works with almost any variety of tomatoes, and even those in somewhat less than "salad" quality will benefit from it. I recently came across a sale of plum tomatoes.
|Plum tomatoes, cut into quarters, laid in a parchment lined sheet pan.|
Then stick the pan in a hot (350F) oven, and bring the heat down to 200F. Then go to bed. Really, just let it go overnight. The next morning, your kitchen will smell wonderful.
|Slow roasted tomatoes, ready to eat.|