Tomatoes are at their peak here (i.e.: they finally cost less than July’s $5/pound), and I’m determined to find some new ways to preserve them this year. Last year, I made some salsa and froze some tomato paste, but did most of my tomato canning in the form of crushed tomatoes. That’s all well and good, but a lot of nights, I don’t want to have to cook my crushed tomatoes down into sauce – I just want to open the jar and have it be ready to use! So I’m trying some new things, like oven-drying tomato halves and packing them in oil. We’re loving these! To up the ante, I threw in some garlic cloves about half-way through. We ended up with spreadable roasted garlic that both infuses the tomatoes and oil with flavor, and is great spread on fresh bread. The only downside is that since these tomatoes are packed in oil, you can’t process them in a water bath canner. But! They freeze beautifully (just make sure to leave enough headspace in your jars – at least 1/2”), so you can still save some for winter. Just stick them in your fridge for a day or so to defrost.