Tomatoes, Under the Wire

Two (um, Three!) years ago, I shared my end of summer adventures with tomato jam, tomato focaccia, a little tomato salad. This year, the sequence was repeated--albeit a bit later and with more urgency given that the season was quickly drawing to a close.  No one needs another recipe for a tomato salad, but if you haven't yet tried Mark Bittman's simple, spicy tomato jam, you're missing out.

To prepare for the coming cold and wet months, I also oven-dried a few pints of cherry tomatoes--the easiest way to preserve these fruits. Slice the tomatoes in half, turn the oven to warm, and let them sit inside on a cookie sheet over night. In the morning, let them cool, then bag them and store in the freezer. I use them throughout the winter on pizza and in sauces--a burst of summer sweetness in January makes slogging through months of winter squash and kale a bit easier. If you're feeling more ambitious, I recommend tackling Chez Pim's amazing tomato confit--similar idea, even more delicious end product.