Tomatoes have taken over my life, the eating of and/or producing them into preservable food is the pivotal point in all of my days right now.
And I only have nine tomato plants.
Everyone probably fears seeing me because I come bearing fruit. Tomatoes for both of my grandmas and tomatoes for friends (this one too, I hope, tomorrow).
Side note: I have probably thrown away five dozen Hungarian Hearts and three German Pinks due to blossom end rot. (I think the issue lies in the topsoil that we had trucked in for the newer beds, and probably a presence of ammonia, so they will be heavily fortified this autumn and spring.) I can’t imagine what in the heck I would have done with 63 more tomatoes.
This has become less like a household journal and more of a tomato blog.
I’m pulling around a dozen tomatoes daily, eating them at two, sometimes three, meals. I realize that is not much compared to many of my gardening friends. Still, they keep me busy trying to keep up with all of their growing and blushing.
In the morning, besides the obvious frittatas and omelets, I love to just toss a handful of cherry tomatoes in the pan when the potatoes are just about done browning. The little girls love a few minutes in a hot pan and brighten up my morning in return. (Speaking of frittatas and omelets, this has totally been the summer of the egg. I must remember to document some of my favorite of those recipes soon. Oh, yum… breakfast food.)
It is important for me to have an arsenal of good recipes, both the quick and the slow, so that we can enjoy the tomatoes fresh and with minimal waste. Today, for instance, I had three dozen fat babies on my dining room table, not counting Mexican Midgets, and some were approaching the too soft stage. I decided to make roasted tomato sauce (link below) to get about four pounds of them handled, and I will serve that with dinner tomorrow night. This evening, we are having Tomatoes Provencal (pictured above) because my guy wasn’t home when I made it for myself last week. It tasted so fresh, like summer.
I recently tried these new-to-me tomato recipes and I’m totally adding them to the recipe link page. It is clear that I have been spending a lot of time with Jamie and Martha. Three’s company.
Mexican Midget [Solanum lycopersicum]
Cherokee Purple [Solanum lycopersicum]
Brandywine (Sudduth’s Strain aka Pink Brandywine) [Solanum lycopersicum]
Amish Paste [Solanum lycopersicum]
Hungarian Heart [Solanum lycopersicum]
Italian Heirloom [Solanum lycopersicum]
German Pink (see her bum here; she weighed in at 1.165 pounds) [Solanum lycopersicum]
I meant to link to all of these recipes, most of which I have posted over the last few years, back in July, but I never quite got around to doing it. I imagine that there’s still plenty of tomatoes and corn and grilling going on, so I’m sharing them now. These are my tried-and-true family favorites for warm (or even cooling) weather.
(Most of these recipes link to older blog posts that I’ve written, one links to another site.)
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