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Old 08-15-2011, 08:59 PM   #81
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just put up 2 bushels of tomatoes as sauce: roasted with garlic and basil, olive oil, s and p. used a food mill on medium to break them all down. saved the "water" for broth. 16 qts of sauce in the freezer . A lot more gets done to it before it becomes dinner, but the major work is done in an evening.
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Old 08-15-2011, 10:20 PM   #82
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Originally Posted by Robo410
just put up 2 bushels of tomatoes as sauce: roasted with garlic and basil, olive oil, s and p. used a food mill on medium to break them all down. saved the "water" for broth. 16 qts of sauce in the freezer . A lot more gets done to it before it becomes dinner, but the major work is done in an evening.
Oh my. So much work. Bet it's delicious!
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Old 08-15-2011, 10:30 PM   #83
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just put up 2 bushels of tomatoes as sauce: roasted with garlic and basil, olive oil, s and p. used a food mill on medium to break them all down. saved the "water" for broth. 16 qts of sauce in the freezer . A lot more gets done to it before it becomes dinner, but the major work is done in an evening.
I'd be sitting there with a spoon. Sounds delish!
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Old 08-16-2011, 02:20 AM   #84
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Isn't that where peppermint comes from???
Yip and tomato peppers :P
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Old 10-03-2011, 10:03 AM   #85
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I my measly plants have done me proud this year, not got much off them but what they did manage were little beauties.
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Old 08-06-2013, 08:18 PM   #86
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fist bump:: who loves tomatoes? who is growing tomatoes this year? how are you eating them? your favorite variety? let's talk tomatoes! :)
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Old 08-06-2013, 09:00 PM   #87
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fist bump:: who loves tomatoes? who is growing tomatoes this year? how are you eating them? your favorite variety? let's talk tomatoes! :)
Oh, Lordy, Vit, I'm up to my eyeballs in Sweet 100 cherry tomatoes, and they are delicious. At the recommendation of the greenhouse owner, I also grew some strawberry shaped cherry tomatoes, they're nice too. My Better Boys are just starting to ripen. Bunnies have neatly pruned off all the bottom tomato branches, luckily, I was able to save all the green toms.

I've made squashed cherry tomato and olive bruschetta, we eat the cherry toms out of now one of 3 bowls on the counter, and I throw them into just about anything.
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Old 08-06-2013, 11:51 PM   #88
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ooh, how i envy you dawg, and every one of you who has a successful tomato crop this summer! ooh, ooh, i loove tomatoes, almost as much as i love mushrooms. yeh, THAT much, it's sick! we are still in 'hanover' tomato month here in va--our driscolls, or 'top shelf' tomato variety of the east. just today, i bought some 'cherry medley' tomatoes from a local organic farm, 'radical roots'. omg! these yellow, orange and red tommies are sweet as i've ever had. some of the yellow ones are actually bell or tear-shaped--the sweetest of them all, and probably low-acid too, i'm guessing? this year, tomato prices in this area have remained steep throughout the season, but worth every penny when they are so impossibly delicious, impossible to describe with words....
has anyone made gazpacho this summer? do any of you include clam juice or clamato in your recipe? any other unusual ingredient to make your gazpacho special?
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Old 08-07-2013, 12:30 AM   #89
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I wish. We've had so much rain. I have ONE tomato waiting for me to eat it for breakfast tomorrow.
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Old 08-07-2013, 12:38 AM   #90
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oh cws, that is sad to hear. i am so sorry. i hope tomorrow's breakfast tomato is a really special one for you....:)
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