Here’s a quick and easy recipe that’s perfect for late summer. I started with a disposable aluminum pie pan, and poured a little olive oil on the bottom. Then I arranged slices of roma tomatoes in a circle around the pan, with two small pieces in the center. I drizzled some more olive oil on top, then seasoned liberally with salt and pepper. I also added a little sugar. Then I baked it in a 400 degree oven for about half an hour, until the tomatoes started to darken around their edges. I topped the whole thing off with panko breadcrumbs, grated pecorino romano cheese, and some more olive oil, and then put it back in the oven for about 10 minutes, until the breadcrumbs got brown. I let it cool for a few minutes and then garnished with some fresh parsley. The tomatoes were nice and soft, and their sweetness got concentrated. It all matched perfectly with the salty crunchy breadcrumb topping. Great tomatoes will only be around for a little while longer, so use them while we’ve got them.

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