Canning the harvest

Just before the grape harvest started, we managed to make alittle time to get in the kitchen and 'put up' some of the amazing bounty pouring in from the market garden.  Any visitors to the tasting room and Alexander Valley Bar will have witnessed the masses of glorious edibles we've been sharing with our guests - from fresh produce to canned pickles and preserves.  That canned goodness doesn't just magically happen though - it takes some long hot days in the kitchen to get things safely stored and ready for the year ahead.  We like to keep some of our tricks secret but we've had so many requests for what makes those roasted tomatoes that we use on pizzas so good that we've given in.  Just one thing: don't tell too many people how easy it is....

1. Pre-heat oven to 350F - convection roast is best (and a real wood fired oven even better...)

2. Spread out a layer of ultra-ripe tomatoes on a roasting pan.  Cherry tomatoes are the perfect size so feel free to cut larger ones into smaller pieces (discarding the green stem!)

3. add some seasoning and even a splash of olive oil if you feel adventurous

4. roast in oven until they change color, then turn and roast again.  You are looking to reduce them to a sticky, sweet state. Be patient...have a glass of wine...

5. sterilize pint jars and get canning pot to a boil while waiting for the tomatoes to finish.  Make sure everything is scrupulously clean!

6. fill jars with tomatoes, taking care to not leave any air pockets in the jars.  Put on lids and boil in canner submerged fully by one inch of water for 15 minutes.

7. remove, tighten lids and leave to cool - listening for the welcome 'pop' of a lid securely fastened to the jar!

That's it! Simple but perfectly delicious and a great reminder of summer flavors to get you through the next 6 months or so.