The berry cheesecake bars had a second place ribbon on; made them with blueberries this time - all the blackberries on the mountain fizzled in the drought, and all the ones in the store had been flown in from unacceptably far away.
I've been trying to remember where i found the recipe, but it's so simple that i did it from memory this year: chunk the tomatoes (halve for something small like Romas, quarters or even smaller for heftier tomatoes - i like to use a variety of types in each batch) and plunk them on a baking sheet that's been drizzled with olive oil. Parchment paper is your friend - while it's not essential, it will make packing the tomatoes and cleaning up after much easier. Pop them in the oven at 425-450F (whatever won't set off your smoke alarm - that seems to be the deciding factor for me) until the skins are a bit crinkly, the tomato chunks are sagging in on themselves, and if you're lucky, there's a little color around the edges where they've started to caramelize. Transfer to sterilized pint jars, adding in a fresh basil leaf here and there. When you've filled the jars (don't pack too tightly, just what will fit) top them up with olive oil, leaving appropriate head space. Put on the lids and process for 15 minutes in a boiling water canner. You can put them on pizzas, chunk them up a bit for an instant-and-charmingly-rustic pasta sauce, toss them into stews... mmm!