I am not a fan of summer. I don’t like heat, bugs, outdoor activities, or anything else related to what I think is the worst time of the year. Except for one thing —summer produce, particularly tomatoes, from the farmer’s market.

A lot of produce is okay to buy at the grocery store, with the exception of most fruit, but tomatoes especially. Grocery store tomatoes are bad, even in the summer. But a tomato grown under the perfect condition that has not been refrigerated? Pure bliss. I get them from a specific farmer at our local farmer’s market because he waters them as little as possible, which produces cherry tomatoes that are seriously as sweet as candy.

It’s not quite the time for tomatoes to be at their full glory here, but occasionally you’ll see them at the markets. I got some recently, and they were not bad, but I wanted to make them better, which is where this recipe comes in.

This recipe makes great use of amazing summer cherry tomatoes, but it’s really perfect for those tomatoes that aren’t quite what they should be. Roasting them low and slow with plenty of avocado oil turns out sweet, aromatic tomatoes that you won’t be able to stop eating.Warning: This recipe takes awhile (5-6 hours), but it’s all hands off. Once cooked, add fresh herbs and a squeeze of lemon or lime juice to finish them off. Use them as a side dish for your favorite grilled meats, or eat them with some good crusty bread or crackers and soft cheese. Add to a salad, or just eat them as an afternoon snack. Can a person eat too many summer cherry tomatoes? I try my hardest each year, and have yet to succeed.

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