A glut of tomatoes

Having more tomatoes than you know what to do with is a wonderful "problem."  I'm amazed how many we have on just two potted plants, but the summers have been so hot in Seattle lately and that makes all the difference.  

I also think the early varieties are getting better, and we can thank genetic plant tinkering for that.  I give them some special tomato fertilizer, and they grow on the blistering south side of the house where they have to be watered once a day all summer long, and in August the ship finally comes in. 

It takes a few hours, but the Romas are delicious slow-dried in the oven.  I lay the halves on parchment with a little non-stick spray and bake them in a 250 oven until they look like this.

If you can resist gobbling them right off the pan for lunch, they're wonderful in all sorts of dishes and sandwiches, too. 

I had all the right things on hand yesterday (basil, garlic, capers and dried Greek olives) to make one of our favorite pastas.  This is especially good for hot weather, when you don't feel like cooking up a big pot of red sauce.

The roasted tomatoes go in the saute pan with some olive oil, chopped garlic and a touch of Italian seasoning.  Then toss in the cooked pasta, basil, a handful of cheese and dinner is ready in a jiffy.