Tomatoes, in a variety of shapes, sizes, and colors nestle in baskets on the kitchen counter all summer long for eating out-of-hand, slicing for sandwiches, and dicing for salads. When their ripeness starts to get away from me, I line up halved tomatoes on baking sheets for roasting into concentrated goodness.
Roasted tomatoes, and their cousins, green tomatillos, prove a handy staple for turning out quick soups, sauces, and salsas. They can be refrigerated for several days or frozen for months for later use.
