My three tomato plants are heavily producing. I put them in late, but now at the end of August they are giving me plenty of delicious fruit. Despite my best efforts, I have too many tomatoes to eat raw (e.g. Caprese salad, Greek salad, fresh tomato/mozzarella/basil pasta sauce, or just plain on bread). So, I slow-roasted about three pounds together with garlic and fresh herbs and will either turn them into pesto or top some bruschetta in the next couple of days.

I quartered the larger Brandywines and halved the Momotaros and put them on a parchment-lined, lightly-oiled baking sheet together with some garlic cloves and fresh rosemary and oregano. Seasoned everything with salt and pepper and drizzled with olive oil. I slow-roasted them in a preheated oven at 325 F for about 2 hours. I let them cool and put them in a mason jar in the refrigerator for use within the next few days.