I make an exception for any recipe where the tomato takes center stage as a dessert, and on page 186 of the 1881 Erie Cook Book, Laura Sterrett presents a bombastic method to preserve the primadonna of summer: the tomato. More of a savory date than a sweetened tomato, these bites are perfect to share over supper or spread onto the ever-poetic hunk of crusty bread. I’ve anticipated these all summer. I’m thrilled with how they turned out, and something tells me I’ll be even happier come November.