Over the last week, I harvested over a pound of beautiful tomatoes, and I want to preserve  some of them for use later in the week.  Ignoring the stifling summer heat, I turned on my oven and roasted my tomatoes for close to 2 hours.  I was rewarded for my long, hot and sweaty wait with the sweetest, and arguably, the most intense tomato flavor I have ever tasted.  The slow roasting method really brought out the sweetness of the tomatoes, giving them a slightly caramelized, candy-like flavor.  Imagine how good it would be to squeeze the roasted garlic on a piece of crusty bread with a spoonful of roasted tomatoes garnished with sprigs of thyme.  Yummy!

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