Though disappearing soon, cherry tomatoes are still adorning the tables of the farmers markets, and a few are hanging on to the vines for dear life in our gardens.

I am trying to take advantage of them now as much as I can, as I know that too shortly I'll be making deals with the devil to have that flavor available to me in more blustery months.  One of my favorite recipes is Roasted Cherry Tomato Vinaigrette, which can also be canned for use later on, and I made sure was on the menu at my wedding.  Another is the outrageously delicious Caramelized Cherry Tomato Tarte Tatin, from the New York Times a few years back, that is so good I felt like I was tasting a cherry tomato for the very first time.

Seize the moment, and get these juicy gems while you can.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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