I yearn for peak-of-the-season, flavorful tomatoes all year long. When they are in-season, it feels so fleeting, as if the love of my life is only in town for a few short months and I have to simultaneously make the most of our time together, while keeping myself from getting too attached, since he’s on his way out anyway. Like many men in San Francisco, tomatoes drop everything when the weather gets cold and have to go find themselves for a few months in South America.

But um, anyway…back to the recipe. Each bite of these is slightly charred and caramelized on the outside, and tastes of warmer, sunnier summer tomato days on the inside. Serve as a side dish, or toss with freshly-cooked pasta and grated Parmesan.