Get them wherever and however you can. The season is always, always too short!
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Yum!
What kind of tomato is that in your avatar? I’m growing two heart shaped tomatoes.
Ox heart, maybe? This was a beautiful tomato I picked up at the FM last summer — with a SMILE on it to boot 
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for reasons left to “my preference” - not a big fan of drying / dried tomatoes.
I do however reduce ‘fresh’ tomatoes to “sorta’ stewed” - with and or without added onion/green pepper/salt/pepper…
looks like:
when ‘cooked down’ the tomato stuff can go to a stewed/more seasoned dish,
or tomato “sauce” for pizza.
now, gotta’ say - unsalted/unsugared/ nuttin’ but tomato makes a very serious contender-for-best-ever sauce.
everybody does different . . .
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Beautiful! Do you use or prefer a particular type of tomato?
I made a roasted tomato sauce from some meaty heart shaped tomatoes, Dwarf Purple Heart, and of course the plum/paste tomatoes, but I can’t seem to make it work with the others.
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I made what may have been the best fresh tomato sauce I’ve ever made. Grated 3 big-ass FM tomatoes, poured them through a sieve to strain the tomato water, then slowly kept adding that while the flesh was cooking down. A shot of vodka might’ve pulled it all together (for the sauce, not me, silly ;-)).
Served over ricotta ravioli.
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What is FM?
Farmers Market?
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Bingo.
Tomato salad with a lonely, leftover shallot, olive oil, s&p, oregano.
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I’m thinking about stuffing some tomatoes with a migas filling.
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Tomato soup from EAT. COOK. L.A. courtesy of Eric Greenspan of Greenspan’s Grilled Cheese in Melrose.
The ingredients are basic: tomatoes, basil, copious amounts of garlic and olive oil, water, sriracha, salt and sugar. Throw them all in a pot, let simmer for 45 minutes, puree, strain, serve.
What surprised me was the flavour. I expected it to be a bit harsh, considering the amount of basil and garlic. I wasn’t worried about the spice level, but I suspected that the 1 cup of olive oil for 5 large tomatoes might give it a bit of an oily mouthfeel. The finished soup had a delicate flavour, mildly accentuated with the basil and garlic, and a creamy mouthfeel that made you think of a really good cream of tomato soup. I only made half a recipe because I wasn’t sure what the finished product was going to be like. I’m going to make a full recipe later this week. It’s really, really nice. I did, however, use ripe, in-season tomatoes, freshly harvested garlic, freshly cut basil from the patio pots, and a very flavourful olive oil ( Frantoi Cutrera). When tomatoes are in season, this soup will appear on the table.
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Finally getting more than a few a day. Picked 7 this morning. Black Krim, Brandywine, Moneymaker, and a random plum tomato whose seeds have been to the space station. I planted those with my class and brought a single plant home.
Put dozens through the food mill and made tomato soup with my mother’s haul yesterday. Will make some gazpacho with mine and freeze the small ones once they’re nice and red.
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Oh this sounds amazing. I want to make it.
That sounds awesome! Do you mind saying a little more? Like how old are your students?
Every year the Canadian space agency makes seeds available and you get 2 packs—a space station pack and a control pack. They ask you to plant and track how many germinate and send them the data. Then you find out which seeds are which and can see the nationwide germination results. We used this for graphing and measuring and every student took home a plant in May. They are 7. They were most excited about the certificate we got for participating. We’ll do it again this year.
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