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.
Tomatoes and more tomatoes!
- Thread starter MSC
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Dawgluver
Chef Extraordinaire
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Robo410 said:
Oh my. So much work. Bet it's delicious!
I'd be sitting there with a spoon. Sounds delish!
Snip 13
Master Chef
Yip and tomato peppers :Pvitauta
Executive Chef
fist bump:: who loves tomatoes? who is growing tomatoes this year? how are you eating them? your favorite variety? let's talk tomatoes!
Dawgluver
Chef Extraordinaire
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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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vitauta
Executive Chef
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?
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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CWS4322
Chef Extraordinaire
I wish. We've had so much rain. I have ONE tomato waiting for me to eat it for breakfast tomorrow.
vitauta
Executive Chef
oh cws, that is sad to hear. i am so sorry. i hope tomorrow's breakfast tomato is a really special one for you....
Dawgluver
Chef Extraordinaire
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CWS, you still have more tomatoes coming on, right? Our bigger ones aren't quite ripe yet.
CWS4322
Chef Extraordinaire
We have ~300 heirloom tomato plants in--they typically start ripening the end of July and go until the frost ~September 21. Heirloom tomatoes ripen later than hybrids. We are just way behind because of the weather--lots of green tomatoes.
vitauta
Executive Chef
our peach season here in va also had a very late start because of heavy rains in the spring. our experts tell us that the season will extend later into september because of this. PEACHES! i am devouring 3-4 lbs/wk. OMG! peach heaven here--sweet, juicy, oh so delicious-tasting peaches!! juices running all down to my elbows....
Wow, 300, that is huge...I take it you have a very large property CWS
Addie
Chef Extraordinaire
My kids thought I was a genius whenever I made these. I also used egg salad for stuffing. Ham salad is another good one. Any seafood such as shrimp, lobster, etc. A quick and easy Sunday night supper. Great for a luncheon when you have your girlfriends over. Served on a lettuce leaf makes for a great presentation.
Addie
Chef Extraordinaire
I am on my way. Have rolled up my sleeves so I can lick all the juices off my arms and elbows. But I do draw the line at licking it off my shoes. I remember eating them still warm from the tree and the farmer giving me two at a time. One for each hand. And when I went back to tell him how good they were, he gave me two more. I could have sat on his truck and eaten myself silly. That to me was the best part of working the Fair at the Western Washington Fair in Puyallup.
CWS4322
Chef Extraordinaire
With the three properties, we have about 3 acres of veggie gardens. Unfortunately, the properties are not all in the same county
.
CharlieD
Chef Extraordinaire
I have 4 plants of tomatoes, and so far had only 2 ripen ones. They are slow this year.
CWS, where do you get the seeds for heirloom tomatoes? Do you keep them from previous year or do you by seedlings? I'd like to plant some next year. My kids love them.
CWS, where do you get the seeds for heirloom tomatoes? Do you keep them from previous year or do you by seedlings? I'd like to plant some next year. My kids love them.
Steve Kroll
Wine Guy
I only have three tomato plants this year, but they look like something from "Land of the Giants". HUGE. I stand six foot even, and these guys are taller than me.
As for ripe tomatoes, I've only had four so far. But there are quite a few on the verge of turning color.
As for ripe tomatoes, I've only had four so far. But there are quite a few on the verge of turning color.
My neighbour had at least one ripe cherry tomato. I found it on the horizontal post of my fence. A squirrel must have put it there.
