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If you have any plum tomatoes, try this recipe for a wonderful hors d'oeuvre:
Preheat the oven to 250 degrees F. Split the tomatoes length-wise and put them "round side" down on a half-sheet pan which you have lined with parchment paper. Drizzle with extra-virgin olive oil and sprinkle with kosher salt and freshly ground pepper. Roast for an hour (or more likely two) until the tomatoes have shrunken but are still juicy. You will need to check them every 15 minutes or so in the last hour. Remove from the oven and let cool on a rack.
Take a baguette and cut into approximately 1/4" slices on the bias, then toast on both sides under the broiler. Let cool. Spread softened gorgonzola, bleu, or other "stinky" cheese onto the baguette slices. Top with roasted tomatoes and serve as an hors d'oeuvre. Everyone loves this dish.
