Missing Willow Farm

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We’re swimming in tomatoes this year.  Since I refuse to toss a single one, I’m preserving excess cherry tomatoes by roasting them.  They go into a 350 degree oven with olive oil, salt and pepper for about 35 minutes.  After they cool, I scoop them into a quart freezer bag and pop them into the freezer.  Sometime around December, I’ll defrost them and toss them with pasta for a blast of summer.