Cheesy-toast with slow roasted peppers and tomatoes

You guys, our garden is spitting out tomatoes. In mid-September. I know your garden probably gave you your tomatoes in the summer months like normal gardens do, but here we've had a rainy and cool summer, and our tomatoes are just starting to pop off by the dozen! (did I mention we have fifteen tomato plants in our back yard??)

Since it's still cool and already getting chillier by the day, warm tomatoes just sound cozier, don't they? I've been making big batches of slow roasted tomatoes--just sliced and drizzled with a little olive oil and pinch of salt, then baked at around 260 degrees for a couple of hours (I keep an eye on them and take them out when they start to get crisp around the edges). I've been keeping them in a container in the fridge and finding they go great with almost anything! Squeezed between layers of spinach lasagna, thrown on top of white chicken chili, in any and all sandwiches (ok, maybe not peanut butter and jelly, but seriously. On everything else).

They're great for M too as they're a little bit mushy and therefore not difficult for his 4.5 little teeth to mash. This was a simple combination of toast topped with sliced cheddar, tomatoes, and some yellow peppers I had laying around. As you can see, it was a big hit!