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Epicurious

Slow-Roast Tomatoes with Thyme and Mozzarella

Late summer, the sun high, the vegetable patch is filled with slow-moving bees and tiny, piercing-blue butterflies. The day stands still, baking in the sunshine. The cats lie silently on the dusty stone terrace, too hot to move. It is the day for a lunch of melting softness. I wander into the kitchen on bare feet to roast tomatoes and break open a milky, silky buffalo mozzarella.

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