This time of year, I can't wait to have fresh fruits and vegetables again. As much as I love root vegetables (turnips were my new favorite this year), it's nice to have, as my mom would say, "all those colorful vitamins coursing through your bloodstream."
But when the weather won't cooperate, I try to make the most of it; as I did a few weeks ago. Slow-roasted tomatoes are the best way to bring summer to a dreary day. And this is the best time to do it, too, because slow-roasting brings out the best in tomatoes - even mediocre ones. It's also one of the easiest things to make: quarter some tomatoes, drizzle with some olive oil, top with whatever aromatics you want (I used garlic and basil, but you could do rosemary, thyme, or leave the herbs out completely) and sprinkle with a touch of salt and a touch of sugar. Then roast over low heat (about 250 degrees) for several hours, until their flavors are concentrated - it's almost impossible to go wrong with these.
The tomatoes will keep in the fridge for a few days. I eat them plain, add to pasta, throw in a salad or put them into a sandwich; anywhere you would put regular tomatoes at their peak.