Nothing may signal the height of summer more than a robust tomato harvest. Â Rich ruby reds, sunset golds, and greens that yellow around their shoulders while their bottoms blush pink as they ripen— so many varieties are in the garden this year, I couldn’t tell you them all. Â I’m a big fan of the variety pack, and love the surprise begotten by both a lack of knowledge and no memory of what I ordered way back in February. Â Each of the fifty tomato plants, plus the volunteers we let grow, is a surprise package. Â I never know what we’ll get. Â One thing for sure, though, is that we have bounty! Â My day falls into a a comfortable rhythm: Â tomatoes are quartered and slow roasted for hours while I hook or scribble out ideas for new designs. Â Packaged, frozen, and start again. Â We gather ponderous bulb trays full of these juicy beauties from the garden, and they even travel with us when we escape to camp for a few days of respite from everything but our tomato chores. Â In the roasting, the tomatoes’ flavors mingle, intensify, nearly caramelize. Â While we can enjoy the fresh flavorful fruits of summer right off the vine now, come fall then winter, these roasting days of tomato summer will sustain us.