Summer's Bounty

Over the past couple of weeks, I've been preserving tomatoes like crazy--tomatoes of all sorts. Mini-gold gumballs frozen raw to preserve our "Goldnuggets" and "Sungolds"; paste and whole blanched "San Marzanos"; and crinkly, deep reddish-brown oven-dried "Cherry Red" grape tomatoes. At some point I simply stopped trying to keep an accurate count of the weight, but I estimate at least 40 lbs of tomatoes have made their way through my kitchen in the past two days alone.