Get them while you can - Plum Tomatoes - those oval shaped tomatoes with a rich starchy flesh perfect for sauces and roasting. These tomatoes are full of flavor - especially when you roast them.
This just can't get easier - slice the tomatoes into about 1/2 inch slices. Place them in a single layer on a parchment lined rimmed sheet pan - you'll need 2 sheet pans to handle a peck of tomatoes. Sprinkle them with a healthy dose of salt (don't over do it) and fresh ground pepper, then drizzle generously with olive oil. If you like you can add some herbs such as thyme or rosemary while roasting. Place in a 350 degree oven for about an hour to an hour and a half - the whole house will soon start to smell like roasting tomatoes.Here they are after roasting - I love caramelizing the edges of the tomatoes - it really intensifies their flavor. The roasting partially dehydrates the tomatoes, concentrating their flavor. There are so many things you can do with these roasted tomatoes. They are fantastic on grilled pizza, and perfect pureed in the food processor to use as a sauce - delicious!
Tonight - bruschetta - toast 1/2 inch slices of a Wild Flour baguette - these baguettes are amazing! I topped the toasted baguette with a spread I made using the Shellbark Hollow Provencal marinated chevre. I had about 1 ounce of chevre left in the marinating oil. I poured off all but 2 tablespoons of the oil, and then mixed the chevre with the marinating oil and herbs. I slathered the toasted baguette slices with the chevre spread.
Then I topped the baguette with a few slices of roasted plum tomatoes - summer - perfection!