This is an easy and delicious way to take advantage of heirloom tomatoes, still in season and spilling from piles at many local farmers' markets.
Our family discovered the recipe on the fantastic Marin Mama Cooks blog, adapted it ever so slightly, and have enjoyed it for the past two years in August and September. I find it amazing — and ever so convenient — that you don't need to peel or seed the tomatoes. It turns out perfectly every time and is delicious when served with a quick salad and slice of whole grain bread.
Prep time: 20 minutes
Note: I couldn't find fresh marjoram so I used oregano, as it's a similar tasting herb.