Preserving Summer: Tomatoes

The avalanche started in mid-August, and now, in mid-September, it's pretty much over. The onslaught of roasting, bagging and freezing tomatoes that normally takes place in late fall—in posts from 2010-2013 it hit squarely in early October—began, as it did last year, in late August. If that's not enough of a hint about Oregon's "new normal," then just ask the vineyard owners who are experiencing their earliest grape harvest in history.

If you want to grab a box of tomatoes at the farmers' market, you can read about the Ayers Creek Farm method for making the planet's best tomato sauce or check out my lazy cook's version of oven roasted and frozen tomatoes. I'm (most likely) calling it quits with twenty-eight quarts of roasted lovelies resting comfortably in the freezer, so it looks like we're set for most of the coming winter's soups, braises and sauces. As Jackie Gleason used to say, "How sweet it is!"