I’m back! I’ve taken a long hiatus from posting this Spring while Rich was in Australia and the kids were away, but now all is right in my world again. My family is home and once again it’s tomato harvest time.
Tristan seems to think I have some sort of evil plan to grow the most tomatoes in the community garden, based on the bags and bags of fruit I am bringing home. It’s not true! Just a little over-enthusiasm when planting, I guess.
So last night I made a family favorite with my yellow plum tomatoes (a variety named Cream Sausage): Bow ties with Sausage, Tomatoes and Cream Yep, it was delicious, as usual, but my version doesn’t really photograph well because the yellow tomatoes blend into the color of the cream sauce.
Rich has found a use for several pints of the yellow cherry tomatoes. He’s been itching to make some salsas from our bounty so he made Fire-Roasted Cherry Tomato Salsa.
It makes a fairly sweet salsa with a fair kick to it from my jalapeño-serrano hybrid peppers. It reminds me a bit of a mango salsa from the sweetness and color.
I have such a bumper crop of basil too that I told the kids (not really joking) that this week’s dinners will all be some variety of tomatoes, peppers, or basil. This afternoon’s culinary mission is some fresh pesto to store in the refrigerator or freeze.
Here’s my classic pesto recipe:
Combine all ingredients in a food processor using enough olive oil to make a thick paste.
Later this week I want to make a pasta dish with a cherry tomato sauce like this.
It’s really amazing how much fruit each plant can produce, and yay, I’ve produced my own food, which is cool. On the other hand, I’m not sure we’re ready to survive the Zombie Apocalypse on tomatoes and peppers alone. Here’s hoping zombies are allergic to the nightshade family…