There is a period of time each year when we practically live on tomatoes and it’s here. For three weeks now we have collected most of our semi ripe tomatoes so as to maximize on ripening as many as possible for current and future enjoyment. Every possible inch we can spare in our home is devoted to “tomato ripening space.”
These are just a few of our favorite indulgences that take full advantage of the intense tomato flavor and sweetness of our home grown.
Roma Plum Tomatoes
Plum tomatoes are hollowed out and placed in baking dishes with olive oil, our own dried oregano, pinches of course salt and then slow roasted on a low oven temp.
Roasted Tomatoes
After they cool, they are dressed with chopped parsley and minced garlic from our garden. We most enjoy these atop crusty bread with fresh goat cheese and a couple of drops of aged balsamic vinegar.
We grow two varieties of cherry tomatoes(Sun Sugar and Grape) and I make numerous types of fresh salsas and tomato dishes throughout the summer.
Beautifully Ripened Cherries
We savor this dish that brings out the true essence of these sweet cherry tomatoes and I make variations of it, but this remains a favorite. It’s simplicity is divine and we love it on top of pasta with grated cheese.
Red And Yellow Cherry Tomato Salad
- 2 lbs yellow and red cherry tomatoes quartered
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1/4 tsp course salt
- 1 cup green “ripe” olives sliced
- 12 basil leaves thinly sliced
It also makes for a tasty pizza topping.
Cherry Tomato And Parsley Pesto Pizza
We Savor Each Bite
In addition, huge pots of sauce are prepared and then stored (canned or frozen) for later enjoyment on pizza, in rich meat ragus, etc. I make enough to sustain us through our long Maine winter and most of the upcoming year.
From Gardens To Table
