TOMATO GLUT?

glut: to supply with too much, a supply that is too great, the supply is greater than the demand

QUESTION: Is a supply of sun-ripened, organic, heirloom tomatoes EVER too much????

ANSWER: Apparently so, as was the case on Tuesday, when, after a soft rain during the day Monday, an enormous amout of tomatoes were ready for the picking.
Finding myself with far more than we could safely eat in the next couple of days, I remembered a recipe for oven-roasted tomatoes I had recently come across in a food blog whose name escapes me now. The recipe called for Roma tomatoes, which I did not have, but I simply did my typical "own thing" and substituted.

Even this photo makes my mouth water!!!

Take your glut(see definition above) of tomatoes and slice in half. On a large jelly roll pan or cookie sheet, pour olive oil to coat. Lay tomatoes, cut side up in pan. Sprinkle with some sort of italian seasoning or a combination of basil, thyme and parsley. Sprinkle with sea salt or kosher salt. Drizzle with a bit more olive oil. Turn tomatoes over so cut side is now down. Bake in a 250 degree oven for 8-10 hours. I put them in the oven at 10pm, and took them out at7 am and they were perfect. These are quite juicy, tho the photo doesn't look it. I made turkey sandwiches with a toasted olive bread and a layer of these gals and it brought tears to my eyes.
They are that good!
If there are any left after today,(ha ha), I might dice them and use them in a simple pasta dish, maybe just the tomatoes and some toasted pine nuts and shaved parmigiano reggiano over penne?

Anyone feel like stopping by 'round supper time?