It's late summer, which means the Jean-Talon Market is overflowing with tomatoes (even though this was not a stellar summer for the tomato). It's when baskets and baskets of plum tomatoes make their annual appearance and get carted away by the nearby residents of Little Italy.
While plum tomatoes can be used as is, another option is to slow roast them until they become like sun-dried tomatoes. Slow roasting tomatoes couldn't be easier: Cut them in half, line them cut side up on a baking pan, drizzle on some olive oil, some chopped garlic, salt and pepper, and let them cook at a low temperature--say, 200F--for 6 to 8 hours. Perfect for pasta, bruschetta, or as an ingredient in a Mediterranean relish alongside grilled fish.
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