EXTEND THE TOMATO SEASON

Halve grape tomatoes; toss with minced ginger and sugar. Place on a baking sheet, cut sides up. Bake in a 225° oven until dry but still pliable, 3 to 4 hours. Use to top salads or cooked greens or eat as a snack.

Boil 5 pounds chopped tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp to pot with ¼ cup extra-virgin olive oil and ¼ teaspoon coarse salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in the refrigerator up to 3 months.

Simmer small tomatoes, a few peeled garlic cloves, and thyme sprigs in olive oil until skins split but tomatoes are still intact, 8 to 10 minutes. Strain, reserve oil, and discard garlic and thyme. Let tomatoes cool completely, then peel. Transfer to a lidded jar; fill with reserved oil. Cover and store in the refrigerator for up to 1 week or in the freezer for up to 6 months. Thaw in refrigerator; use for topping a pizza, tossing with pasta, or layering in a sandwich.

Score the bottom of each tomato with an X and boil in water until the skin pulls away, about 1 minute. Transfer to a bowl of ice water and let cool. Peel and quarter tomatoes, then pulse in a food processor until crushed. Tomatoes can be frozen for up to 6 months.