Sometimes you have to thank the friend who shows up on your doorstep bearing directly from the oven- roasted tomatoes, some of which he picked from your garden. It makes your dinner of toast with feta cheese much better and for this I am grateful.
Recipe can be found here.
This recipe with a bit of florence fennel thrown in for good measure was a staple of my time in Rome. It was a great way to get rid of bits and bobs and was great on bread or pasta. I can't wait to toss this bunch with pasta for dinner tomorrow.
And this on quarter of the tomatoes we've harvested. If tomorrow's forecast hold true - I'll be able to make sauce and not die of heat stroke.