tomatoes.

I love roasted tomatoes. Have you tried them? If not, you really should. They have a flavor that's somewhat magical, plus it's a great way to use up tomatoes that may be too ripe or not ripe enough.

Simply set your over to 400, halve as many tomatoes as you want and place them on a baking sheet. I like to surround them with cloves of garlic and roast them, too. Drizzle it all with olive oil, then sprinkle generously with salt and pepper. Put the tomatoes in the oven and roast for 40-60 minutes. They're read when you can smell the goodness, and are shriveling and bursting with juices. Roasting the tomatoes sort of carmelizes them, and I can't even describe how amazing they taste. You can eat them whole or put them in a food processor and make soup.

But yesterday I combined them with whole wheat spaghetti and gently wilted arugula, topped with a few cloves of the roasted garlic. Now I have lunch for the week. Yum.