My first attempt at growing tomatoes has been an unqualified success. The plant has supplied us with mini romas for most of the summer. Finally today, I put the remaining bounty to the roasting test. Bathed with olive oil, salt and freshly ground pepper and roasted at 400 degrees for 25 minutes. Towards the end of the roasting they were popping open and releasing some of their juices. Juices, that when mixed with the olive oil, created a flavored oil that is just incredible. I’m going to whisk the leftover oil into a vinaigrette for dressing salads. The roasted tomatoes, on the other hand, are going to be roughly chopped and added as a topping on homemade pizza tonight. Last month, Everyday Food magazine featured pizza two ways. One, the roasted tomato with ricotta. The other, a thinly sliced potato with rosemary pizza. I’m sure there will be plenty for leftovers the rest of the week.