Just off judging a show. I’ll get back to regular posts again on Tuesday. It’s all tomatoes, all the time right now. So, yes, there will be more tomato posts. Oh, look! Tomatoes!
Yes, that is 3 days worth of tomatoes.
I call it my tatting holder. I’m not sure what else to call it. This little pretty is just a bit of wood, cut with some notches and with a small rubber band to hold my tatting in place. This holder keeps my tatting from tangling, but it also keeps it out of my way while I continue to work.
Do you want one too? Contact Tina at Black Sheep at Orenco.
Here was a day’s batch of tomatoes. Yes, that lovely bowl is all from a single picking in the garden. Ah. Tomato season. I have so many more large tomatoes this year than last. It was nice that the blight and tomato diseases stayed away this year. I’m hopeful that I will be able to harvest tomatoes well into October.
Oh, and the gopher that was eating my green bean plants? It’s dead. Bwahahaha.
With so many delicious tomatoes coming on, I had to do something to keep up with them. In the spirit of this, I made a big batch of Vicki’s roasted tomato sauce. Unfortunately, I didn’t have the big roasting pan she recommends using so I improvised. Two 9 x 13 inch baking dishes seemed to work just as well.
I used a nice mix of yellow teardrop, cherry, Black Krim, Dr. Welch’s Yellow, roma, and Yellow Brandywine tomatoes. I also added in the oregano, basil, garlic, and onion as suggested. I didn’t have quite 8 pounds of tomatoes as recommended, but I still managed to can 4 pints of sauce. I’m not sure it is acid enough though, so I kept it in the refrigerator just in case. We tried one of the jars in Eggplant Parmesan and it was yummy.
I have a feeling that I will be making several more versions of this sauce as the tomatoes ripen.
So, the Japanese eggplants are starting to produce nicely. I’ve had 2 other small eggplants from the plants and I’m looking forward to enjoying a few more. The zucchini are growing as strongly as ever and the tomatoes are doing their thing. I’m so excited that the large tomatoes are starting to ripen. I love fresh tomatoes from the garden. Actually, it’s the only way I’ll eat fresh tomatoes. I can’t abide the store bought ones.
And I’ve made a batch of fantastic Vicki’s Roasted Tomato Sauce. I’ll have to tell you about that another day though.
With all of my cherry tomatoes ripening, I was trying to think of something to do with them. While I do have a few recipes involving cherry tomatoes, I knew that I needed to save some of these delicious tomatoes. So, I decided to dry them into little bits of deliciousness.
Here is my pan of tasty tomatoes before drying.
Here is the pan after.
I’m looking forward to using these on pizzas, in salad, and in pasta sauce this winter.