We've managed to save most of our garden from the six bucks roaming the neighborhood, and we're greedily harvesting the last of the cherry tomatoes now. After the glut of tomato flesh, they still seem so valuable in their fleetingness.
This is what I'm doing to savor bites of summer in the depths of winter.
Roasted Cherry Tomatoes
sweet cherry tomatoes
garlic
olive oil
salt
Cut your cherry tomatoes in half, and crowd cut side up on sheet trays. Drizzle with a mixture of olive oil, crushed garlic, and kosher salt. Roast in a 200 degree oven until wrinkled, but not completely dried out, a couple hours.
Cool on trays, snacking obsessively on the sweet coins of tomato goodness. Put the trays into the freezer until the tomatoes are frozen. Scrape into Mason jars with a spatula, cap, and put back in the freezer.
Sprinkle straight onto salads--they will defrost quickly.
