Week 10 and Oven Roasted Tomatoes

I'm pretty sure it's week 10!  Here's this weeks box:

What have we got?

• 1 lb heirloom tomatoes (for me this week that's the giant yellow/red one in the upper right)
• 1 pint cherry tomatoes
• 2 lbs red, white and blue potatoes
• 1 cucumber
• 1/3 lb specialty peppers 
• 3 hot peppers (two serranos and one reddish one)
• 1 lb paste tomatoes
• 1 lb squash/zuchinni
• 1/2 lb okra
• 1 bell pepper
• 2 lbs tomatillos 
• 1 bunch basil

It's starting to be tomato time for the CSA, and while I love tomatoes, I'm kind of picky about which ones I like to eat raw.  I like the Sungold and Black Cherry varieties of cherry tomatoes, and my favorite slicing tomatoes are Cherokee Purples.  Week 9 we got 1.5 lbs of tomatoes that included one I sliced and the rest were these larger "paste" tomatoes that were pretty firm:

My favorite thing to do with these tomatoes is to roast them slowly.  I use this recipe for Oven-Roasted Tomatoes from David Lebovitz's blog (I mentioned earlier it's one of my favorites for recipes).

I crowd my tomatoes a bit more than he does:

Here's what they look like when they come out.

I wrote this part of the post this past Saturday, when I wasn't too hungry for dinner because of lunch at Bites and Pints (yummy!), so had a little bread and tomatoes and wine for dinner:

I toasted some sliced whole wheat baguette (sprayed with a little olive oil)  spread it with a little Goat Lady Dairy plain goat cheese and smashed some roasted tomatoes on top.

These roasted tomatoes freeze very well, and will also keep for several days in the refrigerator.