Cherry tomatoes are the easiest of all tomatoes to grow and continue to produce fruit throughout the season.  They do need support and it is best to clip away dead leaves as they appear to allow sun and nutrients to the new growth.  I will do a special blog on how to grow tomatoes next February/March when it is time to start seeds indoors.

This recipe makes 4 cups (I tripled it to make 6 pint jars)

3 lbs. fresh cherry tomatoes
1 tspn lemon juice concentrate
Salt

Preheat oven to 450F and line 2 rimmed baking sheets with parchment paper.
Spread tomatoes out in one layer on the sheets.
*optional – sprinkle sprigs of thyme or oregano on top
Roast 30 minutes until they start to blacken
In sterilized jars add 1/2 teaspoon of lemon juice concentrate in each jar
Pour the tomatoes in each jar to fill line which about 1/2 inch from bottom of lid
Seal jars and process in hot water bath canner for 45-60 minutes
Remove and place on rack to cool before storing.
Store in a cool dark place for up to 10 months.

Bon appétit