slow roasted

If you haven't made Pomodori al Forno, I highly recommend that you get yourself a big bunch of ripe red tomatoes before they are gone for the season and give this recipe a go. Hands down my favorite way to enjoy tomatoes. This is super easy, and believe me you will want to make two large trays full: one to eat now and one for tomorrow. I've stored some in the freezer as well. No more jars of cardboard-like sun-dried tomatoes for me.

The recipe is here, from Molly Wizenburg at Bon Appetit.