Black bean soup, tuna sandwich and salad

Dinner tonight: a cup of black bean soup, a tuna sandwich, and a green salad topped with oven-dried tomatoes.

My grocery store had bags of very ripe tomatoes at a steal, so I grabbed a few. We ate some fresh in salads, but I roasted the rest at 250°F for almost 4 hours, tossed in olive oil, salt, and herbes de Provence. The flavor turned wonderfully concentrated. I stored them in the fridge covered with olive oil and used some of that oil on my salad, along with red wine vinegar and a few Parmesan shavings.

I forgot to snap a photo of the tuna sandwich. It was simple: canned tuna, celery, onion, and olives with just a touch of mayo, on toasted rye bread.

Black bean soup ingredients: olive oil, onion, red bell peppers, jalapeño and Serrano peppers, garlic, cumin, coriander, oregano, vegetable broth and canned black beans.