We eat seasonally and don’t put up a lot of food, so by the time a vegetable or fruit’s season rolls round again, we are very anxious to reconnect. This is why we can stand to eat so many tomatoes for months in the summer. Plus, they are just that good.
There’s simple gazpacho, with peppers, tomatoes and garlic (yet to be blended):
Sometimes, we get crazy and add cucumbers and red onions:Then, there’s the many kinds of tomato sauce. Here, I was preparing a lot in order to freeze some for the winter. I boiled a big pot of water and submerged the cored tomatoes for about thirty seconds in order to easily peel off the skins. But this was before I got a powerhouse blender. I am curious to see how we like it with the peel left on. I hope we like it. It sure would simplify the process.
Sliced with “stuffed burgers” (stuffed with chopped herbs, english peas and carrots; invented and built by Jesse):Salsa! Here, just with cilantro (not from the farm, unfortunately) and garlic:
Much of the time, we just eat them sliced with coarse salt. Sometimes we’ll add Buffalo Mozzarella and basil or some bread and mayonnaise, or a pizza crust and mozzarella cheese. It will be the end of August before we get tired of them.