Some say Tomato...

I'm blessed this year with a bountiful tomato harvest.














First the Early Girl and Sweet 100's were ripening.














Now the Celebrity plants are loaded, too.  The smaller three here are Early Girls.

Some of the Celebrities are huge; check out the size of the biggest one on this plate!

 

Nothing beats fresh sliced tomatoes.  These were garnished with fresh garden basil, shredded Parmesan cheese, and olive oil.

The easiest preserving I've done (hat tip to Lavelle) is to fill the large or medium round mold with sliced tomatoes seasoned with

• DAH Sel Gris Sea Salt
• Garlic
• DAH Rosemary, Basil, and Thyme Herb Blend
• Drizzle of olive oil 

and bake at 375° for about an hour and a half, until the desired consistency is reached.  I have learned to crush the salt and herbs in the mortar and pestle and add them when the mold is about half full, but drizzle the olive oil over the top.

The cooked down tomatoes are cooled and frozen in the round tray and then stored in plastic bags for one-cup additions to chili, soups, or pasta sauces and dishes. I generally get 4+ cups from the medium round mold and 6 cups from the large round mold.

Alternatively, I have baked home-grown peppers, tomatoes, and basil with just salt and oil.

My treat is to take one portion or the less-than-a-cup left over while it is still hot, put it in a Bullet serving glass, and puree it to a smooth soup.  YUM!!

No matter how you say "tomato," nothing tops the taste of a vine-ripened tomato from the garden!