The heirlooms and slicing tomatoes may be on their last legs, but our Granadero plants are still (miraculously!) cranking out paste tomatoes. Sure, they’re not going to be my go-to for a BLT or a caprese salad, but their flavor really pops after a little time in the oven. I slow-roasted a couple of pounds for a couple of hours in a 300° degree with a drizzle of olive oil and sprinkle of salt. I then dumped all the roasted goodness into the food processor and buzzed it up–skins, seeds, and all. The resultant puree made an excellent marinara, but could also be a tasty base for a chili or tomato soup or any pureed tomato application you can dream up. Don’t let the calendar fool you–summer is alive and well!