Black Futsu with the last field-grown tomatoes
Slice the pumpkin (2cm each slice) and remove the kernels. Put the slices into a fireproof form and sprinkle them with olive oil, salt and pepper. Add the tomatoes, a big one cut in halves for the end pieces.
Bake them in the oven for 20 minutes to half an hour at 200°C. For the last 5 minutes add the rosemary sprigs, which will fill your kitchen with a wonderful mediterranean smell.