At the moment, I am making one old recipe -- plum chutney -- and one new recipe -- slow roasted tomatoes.
The Roasted tomato recipe is from an exciting food blog I've just begun reading called The Perfect Pantry by a writer named Lydia. I followed Lydia's directions except I used basil instead of thyme. At the moment, the garlic is starting to smell very delicious, but the tomatoes still look unchanged after a little more than one of the 10 to 12 hours of roasting. I'll know how it tastes in around 12 hours, or maybe tomorrow!
Here it is quoted from the blog entry Roasted tomatoes:
"Here's my method: Preheat your oven to 200°F. Start with 5-6 lbs tomatoes, either roma, or beefsteak, or yellow, or even cherry tomatoes if that's what you have in the garden. Cut the tomatoes in half end-to-end, and place cut side up on a half-sheet (jelly roll) pan. My half-sheet pans hold 5 lbs of large roma tomatoes. Slice 4-5 cloves of garlic, and sprinkle over the tomatoes. Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes. Season with sea salt and fresh ground black pepper. Drizzle extra-virgin olive oil liberally over all of the tomatoes. Place in the oven for 10-12 hours; the tomatoes will collapse, but not completely dry out. Pack into a freezeable container, and pour the oil from the pan over the top."