It’s tomato season. I am drowning in yellow cherry tomatoes.
The yellow cherries are still overachieving. The husky red cherries are winding down but still available to add color to the sheet pan.
The tray is completed with scallions and sweet peppers from my CSA. When done, another pint of oven roasted tomatoes goes into the freezer. These containers guarantee that in the dead of winter I can bring summer and sunshine back on our plates.
It is very easy to preserve tomatoes. Cut them in half. Add sliced peppers, scallions, herbs, salt, pepper and a slight sprinkle of sugar. Olive oil and a hand mixing to incorporate it all.
Roast at 250°F until the tomatoes start to caramelize and shrivel up. Put in a container and freeze.
I have spent many hours at my garden this summer. It provides me an escape from the house without crowds. Every other day I harvest tomatoes and some peppers. Maybe a few asparagus. Zinnias. And soon! Sweet potatoes. Which are definitely doing well in a corner of my plot.
All in all, having a garden is giving me sunshine, and keeping me sane.
AnnieRie Unplugged 
Enjoying your stories.Thanks.
Thank you for this! I will give this a try today. Been eating the cherry tomatoes like candy snacks, but I can’t keep up. Feel free to post a recipe this winter using the frozen product.
Recipe sounds great, and I have plenty of all the ingredients. What do you do with it? Just thaw & serve, or put in casseroles? Or is there a favorite way of using it?
I don’t really use recipes for these. I use them everywhere. Heat with olive oil and pour over chicken. Add to omelets or frittatas. Serve over fish. Serve over pasta.