Sunday, September 07, 2008

Attack of the killer tomatoes.

Predictably, there are so many tomatoes in my kitchen right now, I could plotz. Awhile ago, I made a deal with myself that I have mostly kept, not to eat tomatoes except when they are in season. That means that from August through September, there are tomatoes galore at the market, which I buy in unreasonable amounts, because when you can only eat them for two months, you want to get your fill.

I buy them from the Tremonton farmers (aka Tremonton Girl), our regular farmers, Chad, and the Savages. The ones from the Savages are the ones I use for roasting--they're good, round, red tomatoes that aren't too fancy, and the Savages sell 'em pretty cheap. Today I roasted 15 pounds of them, and that takes care of a lot of tomatoes.
But there are still lots of them! Lots! In every possible color, shape and size. For lunch, I had a slice of bread with slices of yellow tomato on it, very delicious. Tonight, we had gazpacho, which can use up a bunch of tomatoes; roasted green beens with a tomato/garlic/basil dressing; and a corn salad, also with some tomatoes in it. And there are still! lots!

Tomorrow I am going to make some caprese salad, a tomato topping for bruschetta, and a frittata, which I will top with sliced tomatoes. I predict that I will still not have used them up. But by golly we will eat them all, and have a good time doing it, because when they're gone, they're gone, and no hothouse tomato will take their place. It will be a long tomatoless winter, so now is the hour to get our fill.


  1. After you roast yours, do you freeze them? We're buying only about 8-10 a week and just eating them straight (ala on top of pizza, frittata, in caprese and greek salads etc.) But were I to run into a bushel (or a peck) of good-for-roasting tomatoes, what would I do next?

  2. We tried to grow tomatoes this year, but our crop was paltry. Still, the few tomatoes we've had have been good.

    Are you a strict seasonarian now?



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