No problem. Thanks to a trip to Naples last spring, where they served the most delicious pasta sauces ever, which seemed to be mainly olive oil and roasted tomatoes, I have developed the finest tomato consumption vehicle since fresh mozzarella.
Heat an oven to 400 degrees. Take a large pan and drizzle olive oil over it. Cut the tomatoes in half, and place them cut side down in the pan a single layer deep. Salt lightly. Roast until the skins are slightly brown and puffy–roughly half an hour.
Pour off the liquid. Without any burning of fingers, please, pull off the skins and compost them.
In a frying pan, saute an insane amount of chopped garlic in an absurd amount of good green olive oil. Two-thirds of a head of garlic for a pound of pasta is by no means too much here.
After the garlic gets fragrant but before it browns, add the roasted tomatoes. Let them bubble a few minutes, add way too much fresh rosemary, and more sea salt than is strictly good for your blood pressure. Then add more oil for good measure. Cook a few more minutes. Pour over pasta.
I dare you to try not to eat half a pound of this business all by yourself.
I also highly recommend roasted cherry tomatoes on pizza.
Roasted tomatoes freeze well, too. You’ll lose a bit of the acidity that makes fresh tomatoes so special. But they are still a million times better than anything you’ll get in a can.
Now, can anybody return the favor and tell me what I ought to do with my bumper crop of patty pan squashes? There is only so much thin-sliced broiled squash that one family can consume.