This year is just so much better than last year in the garden. We don't
have huge amounts of larger tomatoes yet but we have a great many
"cherry" and other patio-type tomatoes. I was thinking of slow-roasting
some but most of the recipes seem to call for Roma types for that. Does
anyone have experience slow-roasting non-Romas? If so, I'd appreciate
any hints you might have.

As usual (except for last horrible year), the Sweet Baby Girl production
is just fantastic. And they taste wonderful. We tried "Tammy G" this
year too and, while they bear heavily, they don't taste quite as good as
the Sweet Baby Girls and they fall off the vine so easily.

Emma
--
"When fascism comes to America it will be wrapped in the flag and
carrying a cross." Sinclair Lewis