It’s too hot to turn on the oven. Too hot to move more than is absolutely necessary. Not a good day to slice the last of summer’s tomatoes, drizzle them with olive oil, sprinkle them with salt, and leave them in a 200° oven for a few hours, no matter how delicious the end result is.
Fortunately, I roasted these ones a few weeks ago, when it was cooler.
It’s hot and dry enough outside that I could make sun-dried tomatoes outside — you know, in the actual sun. But I’m told this sort of thing works best if you have plenty of air circulation around the fruit as it dries. I could go build a drying rack — I’ve got scrap wood and window screen material — but that would require moving around, and again, it’s too hot.
Better to stay inside and make one of these gazpachos.