Roasted Tomato Jam (recipe adapted slightly from Food52)
Thinly slice 1 1/2 lb of tomatoes. I don't think it really matters what kind; some of mine were cherry tomatoes, which I halved rather than slicing. Sprinkle 1/3 cup sugar on the bottom of a baking dish and layer half of the tomatoes on top. Add another sprinkling of sugar, the zest and juice of half a lemon, a pinch of slightly crushed fennel seeds (I happened to like this addition, but if you're not the biggest fan of fennel's licorice-y flavor, I would recommend leaving it out, since the flavor was not overpowering, but definitely apparent), a pinch of red pepper flakes, and 1/2 a cinnamon stick. Add the rest of the tomatoes, and finally another 1/3 cup sugar. Let it all hang out on the counter while the oven heats to 400F, then roast for about 1-2 hours, checking every 20 minutes or so and stirring until the mixture has a jammy consistency. Spread it on toast and pretend it's still July.