Two great recipes from customers, Ken & Helen Raphael
Provencal Roast Tomatoes

8 ripe, cored tomatoes halved horizontally,
Salt, pepper, 8 garlic cloves,
3/4 cup fresh bread crumbs,
handful minced flat-leaf parsley,
3 T Extra Virgin olive oil.
Preheat oven to 400 degrees
Arrange tomatoes cut sides up on baking dish.
(Unless tomatoes are exceptionally watery, do not seed or drain them.)

Season generously with salt & pepper. Slice garlic into thin chips and sprinkle over tomatoes. combine bread crumbs and parsley and scatter over tomatoes. Drizzle with the oil.
Bake uncovered until tomatoes are soft, brown, sizzling (About one hour) Serve immediately.

Tomato & Zucchini Gratin

1 halved garlic clove
1 pound thinly sliced zucchini
2 pounds small, firm, thinly sliced tomatoes
2 T Extra Virgin olive oil
1 t fresh thyme
1 C freshly grated parmesan*

Preheat oven to 450. Rub the bottom of an oval ceramic or glass pan with the garlic. Alternating slices of tomato and zucchini, arrange the vegetables in a single slightly overlapping layer in the pan. Sprinkle with the thyme and oil. Bake until meltingly soft (Approx. 20 minutes)
Sprinkle with the cheese and broil until the cheese bubbles.
Serve immediately.
* San Joaquin Gold would work well too.
Either dish may be garnished with julienned basil just before serving.