Oven roasted Tomato sauce: Coat a shallow baking pan with olive oil.(9x13 or a turkey roasting pan are good). Cut up ripe tomatoes into chunks removing the cores to fill the pan. Bake slowly @300deg. turning when the tops of the tomatoes look a little browned. Continue until it’s thick enough for you. You can use as-is or strain out skins and seeds through a Squeezo, or Folley mill. Roasting imparts an almost carmelized sweetness to the sauce and darkens it a bit.

Uncooked Tomato Sauce with Raddiatore or Fusilli: Half a clove of garlic and rub serving bowl well with halves. Cut up in ¼ inch cubes 2-3# mixed tomatoes into bowl. (A mix of red, yellow, and cherry types is great.) Add ½ c. basil leaves torn up, 3-4 tbs. extra virgin olive oil, salt and pepper to taste. Let stand while you cook 1# pasta. Undercook the pasta (al dente=tender, yet slightly firm inside). Drain pasta and toss with other ingredients. Taste test for seasoning. Serve at room temperature with grated Romano or Fontinella if desired.

Oven-dried tomatoes

2 lbs. ripe plum tomatoes, washed, cored, and split lengthwise,1 tsp. kosher salt, 2c. extra-virgin olive oil, 3 med. garlic cloves, split,2 lg. fresh thyme sprigs, 1 fresh rosemary sprig, cut in half, 2-3 sage leave

1. Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour.

2. Preheat oven to 200 degrees F.

3. Roast the tomatoes for 5-6 hours. Tomatoes are done when they are dried but still slightly plump: they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes.

4. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly, and refrigerate. The tomatoes will improve if marinated 2-3 days before using. They will keep for up to 2 weeks stored in the refrigerator. Yields 1 1/2 cups

They can be used to intensify the flavor of pasta sauces, eaten on bruschetta, mixed into mashed potatoes (yum) etc. The Romas are especially good for drying.