Tomato Cheddar Omelets for breakfast.
BLTs for lunch, made with one of our favorite giant heirloom tomatoes, Prudens Purple . . .
and finally Slow-Roasted Cherry Tomatoes and Mozzarella over Pasta for dinner.
How to Slow-Roast Tomatoes: Cut up any combination of tomatoes into chunks and place them in a single layer in a glass baking dish. Mix in a little olive oil and salt, a handful of basil leaves and a few whole cloves of garlic. Roast them at 200 degrees for 4 to 6 hours (sometimes more). Once they've cooked down, we pack ours into glass jars and put them in the freezer for winter. It's amazing how much flavor is contained in just a few spoonfuls!
