1.   At Quantum, Joseph Fortunato roasts tomatoes at this time of year to concentrate their less-than-summery flavor.

2.   Add tarragon and roasted tomatoes.

3.   Core roasted tomatoes.

4.   For the compote, the tomatoes are roasted and then chopped into large chunks so they remain distinct when eaten.

5.   Get a head start by roasting the tomatoes and making the soup the day before.

6.   Roasting the tomatoes beforehand intensifies the flavor.

7.   That translates into roasting the tomatoes.

8.   While the crust is rising, I roast tomatoes for the topping to concentrate their flavor, a small step that makes a big difference.