Make It Last: Tomatoes & Peaches
- Kyle Wofford
- Jul 18
- 2 min read
There's a small window every summer when Colorado peaches and cherry tomatoes are both at their peak. If you've ever stood at a market stall wondering how to make that moment last or felt overwhelmed by your garden's bounty, here are two easy ways to do it. Neither requires a canner, fancy equipment, or much skill. Just a little time, a freezer, and a willingness to stock your winter self with a taste of July.
Tomato Candy (Slow Roasted Cherry Tomatoes)
If you've got more cherry tomatoes than you know what to do with, slow-roasting turns them into something closer to candy chewy, sweet, and deeply concentrated. It takes a full afternoon in the oven, but almost none of it is hands-on.
What you need: Cherry tomatoes, olive oil, dried herbs of your choice, and Celtic sea salt (or another coarse salt).
How to do it: Slice the tomatoes in half. In a large bowl, toss them with a generous glug of olive oil, a light sprinkling of dried herbs, and a light pinch of salt. Lay them face up in a single layer on a parchment-lined sheet pan. Bake at 220°F until chewy, tender, and lightly caramelized — about 6 to 8 hours.
Storage: Divide into ½-cup portions and store in ½-pint jars or freezer bags. Cover with 1–2 tablespoons more olive oil, then freeze. To thaw, leave at room temperature for an hour, or warm gently in a small skillet over low heat.
How to use them: Toss into pasta, grain bowls, sandwiches, omelets, or salads — or simply serve with good cheese and crusty bread or crackers. Cherry tomatoes are delicious and easy to store!
Peak Season Frozen Peaches
This is less a recipe and more a trick: buy a box of cling-free peaches "seconds" are one of the best bargains at the market, since a few bruises won't matter once they're sliced and freeze them while they're at their best.
What you need: One box of cling-free peaches.
How to do it: Slice all the way around each peach, down to the pit, following the natural crease. Twist the two halves in opposite directions to separate them. Cut into wedges and lay them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a plastic freezer bag.
Storage: Keeps in the freezer for up to a year.
How to use them: Pies, cakes, crisps, and cobblers are the obvious choice, but frozen peaches are just as good blended into chia parfaits, smoothies, and sorbets, or dropped into a bellini.
Comments