It may be 80 degrees where I live, but it’s officially FALL, as in AUTUMN 🍂, which makes me very happy because it means fall food (possibly my favorite!), like these slow roasted tomatoes. (Seriously: how pretty are they!?) How do you make them, you ask? First: Buy tomatoes. Roma tomatoes are fine and you can find them anywhere tomatoes are sold. Cut them in half. Put them on a rimmed baking sheet or a big cowgirl style cast iron pan like the one I’m lucky enough to have, seen here. Drizzle them with enough olive oil to glisten (2 to 4 tablespoons). Sprinkle with salt. Turn them cut side up. Put them in a 300 degree oven for 1 hour or more, until they look shriveled and pretty, like this. Halfway through, add a handful of garlic cloves tossed in enough olive oil to glisten. Serve with eggs. Or on a bowl of beans. Or put them in a sandwich. Or enjoy with fresh mozzarella or burrata. Or toss them in a salad. Or serve them with a grilled steak. You get the idea. Now, if only we could get some sweater weather!