There was a good frost down the bottom of the hill this morning, but in my high, north facing garden, even this time of year we are getting a little handful of tomatoes a day.
But this time of year it’s the tomatoes sun dried in the peak of summer that are the treasure. They go in pasta and gnocchi and minestrone and on pizza. A whole handful go into ragu or bean stew. They go on crackers with feta and in tapenade for spreading on toast. And I have to admit, I have been known to eat them straight from the jar.
The most valuable preserve on my shelf (well, maybe equal first with Preserved Lemons) and they cost me no fuel and very little work to make.