Friday, July 3, 2009
It is midsummer here in Texas and the tomatoes are ripening faster than I can pick them. Currently, I have over thirty tomatoes in various stages of the ripening process sitting on my kitchen counter and taking up valuable working space. Where I live, and I am certain other tomato growers can relate, I have to contend with the mockingbirds and squirrels eating my tomatoes before I can get to them. The trick I have learned is to pick the tomato while it is green, but has barely started to show red on the bottoms--this prevents pesky creatures from destroying my tomatoes and making me cuss like a sailor. Then I place the tomatoes inside a paper bag, (three to four at a time) and place the bag in a dark, room-temperature area for three or four days. Soon enough, the tomatoes are fully ripened. I never place my tomatoes on a sunny windowsill.
So just what does one do with thirty-something-odd tomatoes besides make tomato juice and spaghetti sauce? Keep reading...
What I'm Talkin' About: Recipes