Seems like cherry tomatoes are the first to ripen when we’re craving those big, round slicing fruits, and then they keep us busy picking all summer long. What to do with baskets of cherry tomatoes when you’ve snacked on as many as your tummy can tolerate?

I often prep winter meals at the end of summer by roasting the cherry tomatoes and freezing them. It’s such a simple task to thaw a bag of roasted tomatoes and toss them with some freshly boiled pasta, perhaps some olives, topped with grated cheese. And it’s so delicious to taste that summer goodness in the depths of winter!

Here’s how: Wash tomatoes, halve with a sharp knife and arrange on a baking sheet lined with a silicone mat or parchment baking paper. Sprinkle the tomatoes with a bit of kosher salt and freshly ground black pepper, shaved fresh garlic, snipped fresh basil (also readily available this time of year) and top with a few generous squirts of extra virgin olive oil. Roast in a 400 degree oven for about an hour. The tomatoes will shrivel a bit, caramelize, and smell heavenly. Remove from the oven and allow to cool before scooping it all into a quart freezer bag.

That’s it. So simple and so delicious! Preserve this lovely fruit at the height of the season. You’ll be glad you did!