True confession time: I'm not a big fan of raw tomatoes. I know...I know! Practically sacrilege this time of year. I do like them though in small doses, diced up in a salad, or cooked down into a lovely sauce. But as much as I wish I was one of those people that could just sit down to a plate of sliced tomatoes, fresh from the garden, lightly salted and dressed, it just isn't going to happen for me. There's just too much, well, tomatoiness going on. However, slice up some little beauties, throw them in a pool of olive oil, a sprinkle of salt and a touch of sugar, pop them in the oven for a long and low roast...well, that, as they say, changes everything.
