By Sharon Cohoon, Sunset senior garden writer

Are you lucky enough to have a bountiful supply of home-grown tomatoes?  Here's a tasty way to use some of them. I found the recipe on Pat Banttari's on-line newsletter, EROSES 2.  Pat's gardening advice is primarily targeted to high desert gardeners but I think she's found a lot of readers, like me, outside her territory. 

Ellen says this tomato marmalade is good on bruschetta, with toast and eggs for breakfast, as the basis of a pasta sauce, or spooned over fish or chicken.  I can also imagine it with cream cheese and crackers.  Or with sliced avocado in a sandwich.  Maybe on pizza.  How would you use it?

Tomato Marmalade  (recipe from Ellen Cederstrom)

Part 1

30 Roma tomatoes or your favorite tomato
chili flakes
roasted or fresh garlic
olive oil
sugar
sea salt and pepper to taste

Make a small "x" with a paring knife on the bottom of each tomato.  Parboil tomatoes just long enough for the skins to loosen -- 1 to 2 minutes.  Immediately place tomatoes in ice cold water and peel skins.  Half or quarter tomatoes, depending on size, and remove seeds.  Arrange on a parchment lined cookie sheet.  Drizzle with olive oil.  Season with chili flakes, salt, pepper, and minced garlic.  Sprinkle lightly with sugar.  Bake at 200 degrees for 4 hours.

Part 2

1/2 cup olive oil
1/4 cup tomato paste
2 tablespoons sugar
1/4 cup white balsamic vinegar
Tomatoes from Part 1
2 tablespoons fresh thyme
1 bay leaf
2 tablespoons olive oil
Salt to taste

In a large heavy-bottomed skillet heat the 1/2 cup olive oil over medium heat.  Add tomato paste and cook for 1-3 minutes.  Add sugar and stir until well combined.  Add vinegar and stir to deglaze the pan.  Add the tomatoes for Pat 1, thyme, bay leaf, salt, and 2 tablespoons of olive oil.  Reduce heat and continue cooking for 6 minutes.

Remove bay leaf and transfer marmalade into 1/2 pint Ball jars or an air-tight container and refrigerate.

Recipe makes 3 cups.