As the saying goes, you say to-may-toe, I say to-mah-toe... and oh boy did we ever! This season's crop of tomatoes from the garden went gangbusters. Although late to start and ripen, we ended with a bounty bigger than last year. There were too many to just eat as we went along, so I started the process of preserving them for the winter months. The first batch I cooked down for sauce and then second batch I tried a new recipe that Nutmeg sent me for roasting them with garlic, fresh rosemary & thyme.