Twelve o'clock and clockwise: Black Pear, Pink Accordian, Green Zebra, Black Krim, center Ida Gold, Sungold and assorted reds.I am beginning to feel just a tad bit overwhelmed with tomatoes. We picked seventy pounds of green tomatoes a few weeks ago and they've gradually been ripening. Every few days I sort through the boxes and put the ripe ones in what has become the tomato bowl. Well then there was the bowl and a small box of ripe tomatoes, and then two boxes. I tried making sauce last week. It was the first time I've ever dunked tomatoes in boiling water and skinned them before chopping them up. It was a lot of work and I'm not sure the results were worth it or not. I had some paste tomatoes but a majority of red slicing and beefsteak tomatoes. For the last few days most of the tomatoes are heirloom and cherry tomatoes. We've got a small box of sungold cherry tomatoes. We've also got a couple nice looking Black Krim which I'm saving along with a Pink Accordian for a special tomato tart recipe. Other varieties in the bowl include Green Zebra, Ida Gold, Black Pear, Orange Russian and numerous red tomatoes of all shapes and sizes.
I've been chopping up tomatoes and serving them with garlic and olive oil (add cilantro and lime for salsa) with almost every meal, on top of salads and pasta, in tacos, with chips... I had been meaning to make and can some green tomato jam but it just hasn't been high on the list. In the past I've canned pickled green tomatoes but I still have some in the pantry. I've been holding out to begin dehydrating tomatoes. I figure that there are still a lot of tomatoes to ripen and the later ones won't be as good so I'll dry those. I'd like to have at least a gallon of dried tomatoes going into winter. There are a lot of plain red tomatoes ripening so I'll either be doing a lot of drying or some more sauce making. If it were warmer out I'd be making gazpacho or chilled tomato soup, but they've lost their appeal with the fall weather.
I'm almost burned out on our favorite easy fresh tomato pasta recipe which goes something like this:
1. Chop up a bunch of tomatoes, two to three pounds.
2. Add 1/4 cup olive oil and salt and pepper to taste
3. Chop up a mix of herbs, basil and parsley, maybe some oregano
4. Let the tomato mixture sit as you bring water to a boil for pasta
5. Boil pasta according to instructions, we usually use spaghetti or angel hair for this recipe.
6. While pasta is boiling grate parmesan, sometimes I pull out some capers or kalamatta olives
to add some extra kick, but certainly not essential to the recipe.
Last of all toss it all together and taste for salt once more. I usually stir some parmesan in and top with some as well. Serve alone or with buttered toast or salad. A light to medium red wine is nice, nothing so bold that it overpowers the meal. This recipe is quick, easy and fresh. We make it several times over the course of the summer. The tomato juice and olive oil combines to make a very nice sauce.
Well, it is October and we finally have a plethora of tomatoes. It has been a long wait. We no longer have our own fresh cilantro or basil so I just broke down and bought some cilantro from the store. We go on vacation in a few weeks so we'll be eating as many tomatoes as we can stand for the next couple weeks and then I'll dehydrate the rest. If anyone has any great tomato recipes that are not too time consuming and use up lots of tomatoes let me know. Tonight we are having navajo tacos with refried beans, cilantro coleslaw and tomatoes. Tomorrow I'm thinking pizza with the cooked tomato sauce and fresh tomatoes on top. We have a favorite tomato tart recipe that I'll be making soon. It has a rich parmesan crust filled with tomatoes, fresh basil. capers and kalamatta olives, mmm.