Currently my garden only seems to be producing okra and cherry tomatoes. But given the heat index and the lack of rain I'll take what I can get. Over the past week I accumulated enough tomatoes to slow-roast in the oven and use for pasta.
The slow-roasted tomato 'recipe' comes from Smitten Kitchen and they were delicious. I let mine roast for about 2.5 hours and I was out of garlic so I skipped it.
Once they were roasted I boiled a cup of capellini pasta and tossed it together with the tomatoes, salt, pepper and fresh Parmesan for lunch. Making these tomatoes and worth turning the oven on for.