There’s no denying it. Summer is definitely winding down. The days are getting shorter, the evenings are getting cooler. And if you’re lucky, you have more tomatoes than you can handle, growing in your garden, arriving in your CSA box, or finding their way into your bag at the farmers’ market. You’ve made gazpacho, caprese salad, minestrone, primavera, ratatouille. You’ve snacked on cherry tomatoes and grilled heirlooms. What else can you do with them? Introduce them to an amazing contraption that converts raw vegetables into tender, delicious, intensified vegetables: Put them in your oven!
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You Say Tomato
When I was growing up, a “cherry tomato” was red, about an inch in diameter, and was OK. A mild-mannered little sibling of what I knew as a “tomato.” At some point, I learned about plum, beefsteak and grape tomatoes. But it wasn’t until recent years, as I made more and more trips to farmers’ markets, that I discovered the amazingly varied world of tomatoes—a world that …
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