These are a summer staple! They are great with scrambled eggs or in frittatas or with noodles. They can be mixed into a cooked grain of choice or garnish a piece of toast with a spread of ricotta cheese, these on top and some fresh basil. We are making enough for both of the recipes this week.

Tomatoes should never be kept in the fridge, they get mealy. Leave them at room temperature until ready to use and if they start to go on you, slow roasting them like this will help extend their life.

I know it’s warm out and no one wants the oven on, but I’ll do this at night when it’s cooler and I’m cleaning up dinner and futzing as it’s mostly hands-off time.