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Tomatoes smell exactly like summer sunshine.  After years of eating anemic, mealy tomatoes from the grocery store, I was blissfully surprised when I first grew my own in college.  I love the heft of a sun-ripened heirloom about ready to burst with all that sweetness and warmth.

I always have more than I could ever eat, and so saving their sweet, juicy beauty for winter is a perennial priority.  I’ve grown countless heirloom tomato varieties, and I have tried even more ways to preserve tomatoes.  Like most things, after lots of trial and error, I’ve discovered that the simplest method is best.  I used to can tomatoes, dry tomatoes, make them into pasta sauce and salsa, and spend a good part of late summer tending to my tomato crop.  I noticed that I didn’t even eat some of the more labor-intensive results and most of the time I just wanted tomato puree to make pasta sauce.

Now I freeze about 90% of our tomatoes, and the whole process is easier than making box mac n cheese.  Sometimes, I still dry the smaller cherry tomatoes or make delicious tomato confit, but usually, even the little guys get tossed in the stock pot. (find the entire recipe at easilyenough,com)

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