I wanted to call this beast "Bubba", but the kids kept saying "but he is so fat"! They win.
***We harvested lots of tomatoes, and some more early red potatoes this past week, most of my potato plants are dying back at this point, including the late maturing fingerlings. Ivy my Labrador volunteered to keep an eye on the potatoes for me. She has taken to hanging around just outside the garden fence in hopes of catching a cherry tomato or green bean being flung from the garden. (She is after all the strawberry, raspberry, blueberry, and apple eater. I think I may have to add cilantro to her list of culinary preferences. I used to have plants out there. Just last week. Hmmm.)
This garden fresh salsa was delicious, and it went fast! What a great way to use up all that garden bounty.
The Making of Caramelized Tomatoes
Last year I did some oven drying with my tomatoes (pictured here). They were delicious all winter in quiches and on pizza. This time around I am trying a new technique, one that appears to be a marriage of oven-roasting, and oven-drying with a sprinkling of sugar thrown in. After googling "caramelized tomatoes" I settled on the instructions found here. Below are the Sungold and Juliet tomatoes halved, salted, and drizzled with oil, now ready for their heat treatment:
After 30 minutes @ 350˚ the Sungolds burned a bit, but I did a taste taste test
and they still have nice flavor.
I lowered the oven down to 325˚ for the remainder of the Juliet's cooking time.
After another 30 minutes or so they looked like this:
Now into the freezer!