Bumper Crop Solutions

This is the time of year when we can find an abundance of wonderful summer ripe tomatoes at farm stands and grocery stores. But how many tomatoes can one realistically eat? Since late summer tomatoes are both deliciously sweet and surprisingly inexpensive, I always buy more and use them in a variety of ways, to make fresh sauce or roasted tomatoes.

Instead of canning my sauce I simply place a meal’s worth into a plastic freezer zip bag. They are such a treat that they are never stored for very long and preparation becomes a snap. Simply place a potful of washed tomatoes in about two inches of water. You will basically be steaming them. Cover the pot and bring to a boil. Once the water boils remove from heat. The skin of the tomato should be cracked and slightly pulled away. Let them cool to the touch, then pull off the skins, and crush the meat. Add some fresh basil, a little olive oil, a sprinkling of sea salt and you have a light and tasty meal.

When roasting , place washed whole tomatoes on a sheet or shallow baking dish, don’t crowd them, sprinkle with a little sea salt and olive oil, and slow roast in a preheated oven at 375 degrees, until the tomatoes are shriveled but not dehydrated. Let them rest until they are cool enough to handle. These make a wonderful salad with sliced red onion and basil and are also delicious on pasta with baked tofu, parsley, and rinsed capers.

Sometimes the solution to an abundance of vegetables is simply preparing them in a new and creative way.


Looking for the recipe from episode #406 cashew miso dressing, please.

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