Nothing may signal the height of summer more than a robust tomato harvest. 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. 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. Each of the fifty tomato plants, plus the volunteers we let grow, is a surprise package. I never know what we’ll get. One thing for sure, though, is that we have bounty! My day falls into a a comfortable rhythm: tomatoes are quartered and slow roasted for hours while I hook or scribble out ideas for new designs. Packaged, frozen, and start again. 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. In the roasting, the tomatoes’ flavors mingle, intensify, nearly caramelize. 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.