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One Week’s Worth of Tomatoes

September 3, 2010

What’s a gal to do with so much heirloom goodness?

Grab your partner and make BLTs like crazy women, gobbling up local wheat bread with thick cut slabs of bacon and dripping tomato slices thick enough to rightly be called wedges.

Chop Cucumber tomato salads with fresh mozzarella and sea salt- cooling dinner paradise.

Munch on tomatoes like they are plums (a common sight around the kitchen these days).

Give them to friends and family.

Add to salads and stir fry.

Make Smitten Kitchen ratatouille.

The only thing we haven’t tried is canning or freezing sauce… but now that the weather is cooling, I plan on buying up all the second tomatoes at the Snug Haven stand tomorrow and saucing like a fiend.  I’ve never tried canning sauce before, but armed with Putting Food By I’m ready to give it ago. Any tips? Favorite recipes?

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2 Comments leave one →
  1. September 3, 2010 1:42 pm

    You should talk to Julie of savvyeat.com She has been canning lots of things recently, so she might be able to help you out! 🙂

  2. September 8, 2010 8:53 pm

    I add them to eggplant parmesan! I just layer slices in along with the eggplant (works great for using up zucchini, too).

    Also, this is less exciting, but I eat a lot of caprese this time of year. Yay, basil. 🙂

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