You yield to temptation at the farmers market and stagger home with pounds and pounds of tomatoes—and now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta.
Cooks' note:
Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
