Twenty pounds (of tomatoes) lighter

I ordered twenty pounds of tomatoes from our co-op, and what came were some of the most perfectly round, perfectly ripened tomatoes I've ever seen.


A third of them I cut into fourths, drizzled with olive oil and minced garlic, and slow-roasted in the oven for three hours. Those'll be used for pasta salads and rich soups. The rest I canned to use for tomato sauces during the winter, when there are only those good-looking-but-totally-flavorless tomatoes at the grocery store.