I love tomatoes…especially when you get the heirloom varieties that are odd shaped and absolutely massive.

Last weekend, I picked up a box of Romas and a box of assorted heirloom tomatoes (organic, of course) from Mariquita Farms.  I used the Romas to make enough sauce to get me through the summer until Tomato Day 2012 (I was out of sauce from last year’s Tomato Day – FYI, buy an extra 50 lbs this year).

I’ve been enjoying the heirlooms in a number of ways – Caprese salad, as a snack with some cottage cheese, and on a gluten-free English muffin with cheese.  I roasted a batch of them last weekend to use as a topping on pizza, which worked out fantastically.

To roast:

1. Preheat the oven to 350F
2. Rub your oil of choice (I used olive oil) in the bottom of a baking dish (I used a Pyrex pan).
3. Cut your tomatoes in half and arrange them in the pan with enough space to allow the water to evaporate while roasting
4. Season the tomatoes with sea salt and black pepper.  Add fresh oregano, garlic and chili peppers to the pan.
5. Roast for about two hours until most of the water has evaporated.
6. Remove from oven, chop and use in your dish of choice – pizza, pasta, on bread, or even better, allow them to cool and serve with some feta cheese and olives.