Tomatoes, tomatoes and more tomatoes

Tomatoes 59Here’s what I picked in the garden TODAY. I have a serious tomato glut… not to mention zucchinis and cucumbers. I’ve given up on both of those crops, we can’t keep up and I can’t give them away to anyone! Pretty though aren’t they?  Ive got a whole red/green/yellow color scheme going on. The big ones on the left are Black Krims… I should have added something to the picture to give you a sense of scale (because those are giant marrows and cucumbers in the background). These are hands down my favourite tomatoes. The yellow-green tomatoes in the middle are green zebras (that’s their color when ripe – actually a little over-ripe they shouldn’t be so yellow) and the front right hand truss tomatoes are black cherries.Tomatoes 57In between birthday parties this weekend (we have two to attend) I am going to be preserving these and the few dozen others already scattered around my kitchen. I think Ill just cook them up into a pasta sauce to freeze in small portions… unless you have any better suggestions?

17 thoughts on “Tomatoes, tomatoes and more tomatoes

  1. silverblackbird says:

    Oh, how I’m looking forward to tomato season! I do find it odd that I’m just about to plant some and you’re harvesting🙂 I came up with an amazing way to use them last year –
    Make (or buy) enough shortcrust pastry to line a large flan tin. Prick the pastry a few times with a fork and blind bake at 190C for 10 mins or so. Meanwhile, finely slice 2 or 3 red onions and saute them gently in olive oil with a grating of lemon zest until they’re soft. Slice your tomatoes – cherries in half, larger ones in quarters (but in rings so they still look pretty.) When your pastry is golden, scatter your onions over the base and top with your tomatoes – cut side up, pushed in close together like a mosaic. When you’ve crammed as many in as you can, sprinkle with salt, a quick drizzle of olive oil and fresh thyme (or whatever herb you have to hand.) Bake until done – approx 25 mins but check sooner as my oven is notoriously bad🙂 This is so simple but tastes so good – don’t bother with shop bought toms though as it depends on the wonderful taste of homegrown!

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  2. Tammy says:

    Oh yum! I would have all that used up in no time. The small tomatoes would be made into a salad with cilantro, onion, olive oil, lemon juice, salt, pepper and garlic powder. The bigger tomatoes for sandwiches. Or sliced and topped with mozzarella. Baked with eggplant for parmigiana. Zucchini soup. Zucchini fries (baked in the oven). Zucchini shredded and sauteed with onion and cumin. Zucchini bread (check out this recipe Dawn posted): http://girlunwinding.wordpress.com/2013/02/13/lemon-zucchini-bread/
    I just had lunch and I’m still feeling hungry. Think I’ll go make the lemon zucchini bread now.
    Enjoy your bounty!
    Tammy

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  3. madebymum says:

    How strange to be reading about tomato gluts in February. That’s what comes of reading blogs from the opposite hemisphere! I like to dry mine in the oven so that they are ‘sundried’ and then store them in oil and vinegar. Last time I tried this I over did it and they were too crispy. We ate a lot of them as party nibbles, dipped in a creamy yoghurt-y sauce and they were delicious like that too.

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  4. Little Miss Ling says:

    You’re quite the green thumb! I kill everything I try and grow! Looks delicious! I’d probably make pasta sauce if I had that many tomatoes! Chuck in a few other vegetables, garlic and herbs, roast them all up, and then puree them for a delicious pasta sauce!

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