Your garden is overflowing with tomatoes right now, isn't it? You've had sliced tomatoes every night, maybe with some fresh mozzarella cheese, fresh basil and a drizzle of extra virgin olive oil, or maybe with some mayonnaise, salt and pepper, or maybe stuffed with some tuna salad with lemon zest and freshly cracked black pepper. You've run out of ideas and people to give them to, so what's next?

One of the most popular features on the wedding buffet banquet at The Asticou, on Mount Desert Island, Maine, was the tomato platter. Our reviewer was the Executive Chef at that 126 year old hotel, the summer residence of Rockefellers and Astors, Pierreponts and Strausses, movie stars and politicians, for a season, and he entertained all of them weekly. Let him tell you about the tomatoes, though:

"The College of the Atlantic ran an organic farm on the south side of the island, and the produce was extraordinary. Beefsteak, Heirloom (red and yellow) and Roma tomatoes were succulent and oh so good, delivered the morning they were picked. This is what we did with the Romas:

We'd slice them in half lengthwise and lay them on mesh roasting racks over sheet pans. We filled spray bottles with lemon juice and olive oil, and sprayed the tomatoes liberally with each, lemon juice first. We sprinkled them with Kosher salt and black pepper, dried basil and oregano.

Then, we roasted them in 200 degree ovens for about three hours. They'd exude a little of their water, but still retain their shape. We served them at room temperature decoratively displayed on red leaf lettuce-lined platters with fresh basil tops, and for a group of 50 guests we'd go through 25 lbs of them."

So, if you're tapped out for ideas and want to treat yourself to something just a little different, give these a try. Easy, no fuss, and they eat like candy.