Four pints of Roma tomatoes and Laura Donnelly shamed me into getting the preserving kettle out early Monday morning. I had picked up the smallish, hard tomatoes a week or more earlier with the intention of canning them sooner, but instead they had just been shunted and shifted from one place to another around the kitchen as the clock of ripeness ticked. One day they were on the windowsill, the next the mantelpiece, then the next on a different, now north-facing windowsill.