Dinner last night was leftover burrito for DH and nothing for me due to effects of antibiotics. Ok, I’m lying. I had ice cream since it was all that appealed, it was from DQ and actually pretty disgusting. 
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I jumped on the tomato tart bandwagon with y’all. This is the Lebovitz version. There are others versions I may try too. I had to wait until my cooked tomato hater and my ricotta hater were away! Although it’s a lot of food for 2.
But I have a giant crop of tomatoes that are now coming red, and I am at a loss. I’ve done lots of gazpacho, panzanella. I’ve roasted some for the freezer. I’ve done some pasta salad and some caprese, pan con tomate. Only 2 of us will eat a hot tomato soup. Are there any other ideas, or do I need to do another round of all of the above? I can see some blts in our future, but that doesn’t use up much.
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If you’ve got the freezer space, I’d freeze as many as possible for use until next year’s crop. 
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How? Are you talking chop and freeze in a single layer like berries? Cook and jar and freeze? Puree and freeze as sauce? And then how would you use frozen tomatoes?
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Recently, I peeled and crammed tomatoes into freezer jars and froze. Used one the other day. Just defrosted and chopped -> sauce. Seemed same as fresh albeit more water/juice.
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Oven-slow-roasted tomatoes are pretty amazing - they half-dehydrate, so not leathery like sun-dried, but deeply intensified. You can freeze them after if there are still too many.
Halve lengthwise and toss with plenty of oil (season afterwards with your and your preferred flavors - herbs, s&p, etc), lay face up on a baking tray, and bake at a low temp (say 250F) for an hour or two, till they’ve halved in size but aren’t totally shriveled.
Season. Now try not to eat the whole tray like that… tomato candy.
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This is the first time in years we’ve had to buy more jars, because I think we used about 30 or so for jam earlier in the summer. It’s crazy.
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Great! Those might be great chopped up as a salad topping.
They are good in all kind of ways!
Also more compact than freezing raw diced/crushed tomatoes. And more intense in flavor.
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I blanch them, peel the skins off and core them. I will then either cut them into largish chunks or leave them whole. Transfer to freezer bags and freeze with the bags lying fat. They don’t take up as much room that way. I use them in red sauce, soups and stews mostly. Whatever you decide to do, enjoy your bounty!
Last year we had so many I canned them mainly. Petite diced, crushed, and many different kind of sauces.
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Duck?
You mean do I like it?
Slept in. Felt good. A few errands, then reading and chatting with Mom and my sister.
Summery weather called for something last-gasp summery. Chicken satay with zucchini, sweet peppers, and onions with my Dad’s satay peanut sauce.
Not the same as cooking these skewers on a real grill, but still not too bad.
Glass of wine.
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UGH. Summer colds are worse than winter ones, IMO. Feel better!
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I’m on some meds, so the single glass was pushing it.
And I use a grill pan, since I can’t have a gas or charcoal grill. About 3-4 minutes a side, then finish in a preheated 350° oven for about 5 minutes, depending on thickness.
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We had another awesome dinner at Laurel and Sage. Below is a link to the details and pictures for anyone that might be interested.
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No, I missed the title of the salmon skin pic. Was on my phone Looked like duck skin
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Interesting
Nice… the grill pan is doin’ a good job. Looks like you got some dark caramelization on the steak. Is it the sauce?
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