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.
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:
Or do a simple Baked Tomato as a side dish:
My favorite pizza is only possible this time of year: Pizza Margherida with Fresh Tomato and Basil.
But, one of my favorite uses for lots of fresh tomatoes is this simple 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!