Since I know you are a chef too try roasting some of them, cut in half, take out any seeds and watery innards, rub with olive oil and season. I use salt, papper, granulated garlic oregano and basil. Put on a cookie sheet in the oven at 175 or so, or a dehydrator. In the dehydrator I leave for almost 24 hours, flipping once. They are done when they are like raisins, absolute yumminess.
Omg they sound delicious.
I recently found out the joy of a very simple tomato sauce. I’ve been making tomato sauce the south of France way since I was a teen. Onions, garlic, Herbes de Provence, olive oil. But an Italian chef gave out his simple recipe and it looks just like the pink tomato sauce I ate in my ex’s family’s home in Rome. Just dump a can of San Marzano tomatoes and a 1/2 c good olive oil into the food processor with a little salt. Boom. Put that over pasta or veggies. Soooo good and so easy. So I decided to try growing them for the first time.