My friend, Renna over at Finding My Knitch is a faithful blogger and I always enjoy reading what she has to say.  She's participating in the Recipe Box Swap, and I decided to join her.  No, Renna doesn't grow pineapple, nor does she have a cow.  Go read her recipe entry and you'll see what I mean. 

The first Thursday of the month is set aside for the Recipe Box Swap. Randi, at i have to say... hosts this each month and posts a Mr.Linky for bloggers who wish to participate in sharing their favorite recipes. This month's theme is "Garden Fresh".

When I think of "Garden Fresh" I think of tomatoes.  I've heard the advice of not planting tomatoes every few years to let your garden rest and restore, but I have a very had time doing this.  This year I let a portion of my garden rest, and planted tomatoes in other areas of my yard, on my deck, and I couldn't bring myself to pull the volunteer tomatoes which sprouted up in the beds.  The tomatoes I have growing this year are the heirlooom variety, "Brandywine," plum tomatoes, Campari, and then the unidentified volunteers. 

When I have an abundance of tomatoes I make TOMATO WHEELS.

Dana's Slow-Roasted Tomato Wheels

Three or four medium to large tomatoes, washed and sliced in half horizontally

Sea Salt

Extra Virgin Olive Oil (EVOO)

Preheat oven to 300 degrees.

Place tomato wheels cut side up in a cast iron skillet or heavy baking sheet

sprinkle with sea salt and drizzle with EVOO

Bake 3 hours.

Serve with a sprinkling of parmesan cheese with pasta, or top off a nice crusty slice of toasted bread. wtih one of these wheels.   Make sure you slather on the syrupy goodness in the pan. 

Enjoy, but don't let anyone see you lick your plate.