GARDEN 2016: Tomato Season is about to explode! RECIPE HELP PLEASE!

[trueaubrey]

Tomato season has definitely begun in our garden! This is a nice cherry tomato pattern my 6 year old and I set up on our kitchen counter. She was very proud. ☺

We LOVE tomatoes and enjoy finding new varieties to grow each year. We turn our tomatoes into everything from salsas, spaghetti sauces, soups, juices, etc. as well as use them in wraps, sandwiches, salads…you get the idea. To me, they are one of the most versatile garden yields.
Here I have images of some of the tomatoes we are trying out this year. The 1st three varieties we choose this year that have ripened and been put through the taste test include:

Red Cherry

Yellow Cherry

Speckled Roman

I have to say, the Speckled Romans are my favorite so far in terms of flavor.
They are quite delicious. In terms of flavor, the Speckled Romans are my favorite thus far. I love growing food! The only problem I run into is this: We are only starting to see the 1st of them. There are MANY more to come.

Exhibit A

Exhibit B

Exhibit C

This time of year always reminds me of how I will, very soon, have WAY too many tomatoes than I know what to do with. While I have things I like to make, they are very make-up-as-I-go type recipes. I suppose that means...I don't have ANY recipes to use for this mass of tomatoes that is about to take over my life. I would very much appreciate any ideas you have to share! Please help a garden sister by imparting a little of your recipe wisdom and sharing any ideas you may have. I may even post pictures of the results of any easy and delicious recipes that entice me to do so! ☺

Thank you in advance, and keep gardening!
♥True

Comments

[rubenalexander]

Beautiful.

I scanned my notebook and found this simple recipe.

Layered Tomato Appetizer

Ingredients:

• One or two tomatoes ( I used F1 or Early Girl).
• 6-8 Sage leaves
• A 1/4 lb block of cheddar cheese.
• Sea salt.

Instructions:

1. Slice tomatoes about 1/8 inch thick and lay them on a tray.
2. Sprinkle a small amount of sea salt on each slice.
3. Cut a 1/8" thick slices of cheese and place them on the salted tomato slices.
4. Place one sage leaf on each piece of cheese.

This appetizer can be consumed raw or cooked at 350F for 6-8 minutes.

[pinkyh60]

They all look so yummy. I don't really have any recipes to share other than this. I just like to make a fresh batch of bruschetta by dicing the tomatoes, red onions and adding fresh basil, balsamic vinegar, oliver oil and sea salt. Sometimes, I'll add dry curd cottage cheese. You can eat it either cold or toasted on french bread.

[usnewspress]

I always grow way too many . Last year I had 12 different varieties. Made 30 gallons of pasta sauce!

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