when we planted 10 tomato plants (remember, we are first-timers), we didn’t realize it was a little over-kill. good thing tomatoes are so diverse.
this bowl full of tomatoes is about the 20th bowl we’ve had this season! they just keep coming.
Here are some things I’ve done with these ruby-red beauties….
(all the while avoiding the canning process. i know i should just get brave and try it, but but but…)
make some bread, brush with olive oil. broil. top with oven-roasted tomatoes, add fresh basil, sprinkle with balsamic, top with mozzarella, broil again.
yummy yummy yummy yummy!
Home-made fresh salsa:
wash veggies- tomato, onion, lime, garlic, cilantro, jalepeno. coursely chop with knife. pretty much just stick in a blender, and serve with chips.
Tomato Cream Sauce:
Steps 1-3. Boil about 10 small tomatoes, peel skins. Sautee onion, then garlic in olive oil. Add tomatoes.
Step 4. Mush tomatoes with potato masher. Add fresh basil. Let it hang out on the stove for about 20 minutes.
Step 5. Slowly add a few tablespoons of cream, let simmer.
Step 6. Remove from heat and add parmesan cheese.
Serve with pasta and chicken. mmmm!
Cut in half, place in bowl. Add olive oil, real garlic, salt and pepper. Stir to coat. Roast at 250 for 2-3 hours.
Mix into a pasta, eat on bruschetta, put into soup, freeze… oh the possibilities!
Boil. Remove skins. Mush. Freeze.
And of course, share with neighbors and friends!!!