So I have two tomato bushes at the moment that are giving me red fruit. (Others are heading in that direction, but their fruit is still sizing up and green.) One is an Amish Paste tomato, which is a Roma-type, and the other is Bloody Butcher, which gives off... mmm, not cherry tomatoes, but not full-sized ones either. About an inch and a half diameter. And while I'd made the AP tomatoes sitting on the counter into salsa, I still had a colander full of the BB tomatoes.

Fortunately Marisa of Food in Jars sensed my dilemma all the way from the other side of the country and posted a list of five ways to preserve small tomatoes. Being tight on freezer space at the moment, not having a dehydrator, and still having plenty of tomato jam from last year, I went with roasted tomatoes. Which, once they cooled down a bit, are seriously delish. Especially atop a slice of fresh sourdough bread.

I may have to try her tomato pickles recipe too. The bush probably has another colander's worth of ripe tomatoes still on it, you see....