Tomatoes: Can one actually have too many?

Got tomatoes?

Most of us can happily eat supermarket cabbages or broccoli, are ecstatic with farmer’s market green beans and zucchini, and are thrilled to see a local pick-up truck selling just picked (that morning) sweet corn.

Tomatoes are different.

Most of us will agree that we shun supermarket tomatoes, will eat farmer’s market tomatoes, are happy with local, off the pick-up truck tomatoes, but nothing can compare to the tomato that is picked, perfectly ripe, from our very own plant, sliced and eaten, still warm from the sun.

Like anything we plant in our gardens, though, at some point we may get too much of a good thing.

Tomatoes

We’ve eaten sliced tomatoes 3 times a day, every day for a month, the freezer is full, and we’ve canned all we can.

One can throw a perfectly good zucchini on the compost but a tomato!?!?!

I think not!

We can always make soup – like this Fresh Tomato Garlic Soup:

Fresh Tomato Garlic Soup

Or do a simple Baked Tomato as a side dish:

Baked Tomatoes

My favorite pizza is only possible this time of year: Pizza Margherida with Fresh Tomato and Basil.

Pizza with Fresh Tomatoes and Basil

But, one of my favorite uses for lots of fresh tomatoes is this simple sauce:


Fresh Tomato Sauce

The recipe, Pasta with Fresh Tomato Sauce, has been updated and re-posted here: Spaghetti with Fresh Tomato Sauce.

And, just so you know: No, one cannot have too many tomatoes!

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6 thoughts on “Tomatoes: Can one actually have too many?”

  1. We’d be happy to have one or two ripe tomatoes on our plants this year – we’ve had a terrible tomato year, too cold to ripen what little fruit was set. 🙁

  2. Oh boy, you’ve got Cherokee purple tomatoes! I love those the best. Funny that I didn’t plant them this year, but they grew as a volunteer in my tomato patch. Love it!
    Great idea about using the grater for quick fresh tomato sauce. I’ll try it!
    Cheers,
    Chuck

  3. My personal favourite is an open-face fresh tomato sandwich on buttered grainy bread with dill weed, salt, pepper and the tiniest whisper of mayonnaise.
    I’m also a big fan of oven-roasting tomatoes.
    Alas, our garden is too shady for tomatoes. If you have too many, we’ll happily take some of yours off your hands?
    That pizza margherida looks wonderful. Have you tried adding a little anchovy to fresh tomato sauce?

  4. Zoomie, last year was a terrible tomato year for us…. sympathies…
    Val, they are all wonderful – the orange stripe are my favorite.
    Brassforg, I love the flavor – but it’s not very productive…. so I eat them all myself
    Elizabeth, I think a tomato sandwich is in my future….. the dill is done… maybe fresh marjoram (just to be different from the usual basil)
    Thanks, Chaya, and thanks for the link…

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