Four pounds of tomatoes

That's what's come out of our garden over the past 2 days. And that's not even counting the cherry tomatoes, which we've been eating like they're going out of style.

What does one do with so many tomatoes? Why, make Roasted Tomatoes, of course!! Mmmmmmmmm. I can't wait for dinner!

Oh, and the garden also yielded a monster zucchini. Most of our zucchini gets turned into Zucchini Cakes, which are like crab cakes only with zucchini instead of crab. Double mmmmmm.

In case you're interested, here are the recipes:

ROASTED TOMATOES
Cut up 2.5 lbs of fresh garden tomatoes (not roma) into smallish wedges. (Medium tomatoes should be cut into 6ths, large into 8ths.) Place and spread out in a 2 quart metal baking pan. (Or use a roasting pan if you're making a large batch.) Pour 1 cup extra-virgin olive oil over the tomatoes and sprinkle with salt. Roast in a 400 degree oven for 30 minutes. Turn down the oven to 350 and roast for another 30 minutes. Then turn down the oven to 300 and roast for another 30 minutes. At this point, the tomatoes should be a bit dark at the edges; if not, turn down the oven to 250 and roast for 10-15 more minutes. Remove from oven and cool for 20 minutes, then move tomatoes and oil to a glass or china dish and let sit for 4-6 hours at room temperature. Store the tomatoes with the oil in the fridge, covered, or freeze with the oil. Serve over pasta or do what we do, eat them out of the container with a spoon. :)
(recipe from Lynne Rosetto Kasper's The Italian Country Table)

ZUCCHINI CAKES
Combine 2.5 cups shredded zucchini, 1 small chopped onion, 1 egg, 1 tablespoon melted butter, 1 teaspoon mustard, 3/4 teaspoon seafood seasoning, and 1 cup bread crumbs in a large bowl. Shape the mixture into 6 patties. Cook the patties in a skillet (with a bit of oil or non-stick spray) over medium heat, 4-6 minutes per side, until golden brown.
(recipe from Quick Cooking)