I was raised to never, ever, ever refrigerate tomatoes. But I also find the folks in The Food Lab to be extremely accurate.
- It’s been a while, hasn’t it? Well the first BLT of the summer made me think of posting. That and paying the bill to keep jerzeetomato.com for another year.
These little gems went into a delicious chicken fricassee last night. They’re Sweet 100’s from a potted plant that just won’t quit.
Last night’s dinner may have been about the end for our own tomatoes. We used about a dozen San Marzano Gigante’s to make a sauce into which we threw some clams, mussels, and scallops. A terrific Friday night fish stew. But today The Principessa did me a solid and took the walk of shame at the Montclair Farmers Market to purchase a few slicers as the garden is about done with tomatoes.
There are a couple Striped Germans which will probably ripen if the varmint doesn’t get them first. But that’s about it.
Our production seems to be outpacing the losses from shoplifting by the varmints.
Missing: Tomatoes. A lot of tomatoes.
Suspect: The usual suspects.
Due to some rather draconian firearm laws in my town, I can’t deal with the tomato thieves the way I’d like. So far, the squirrels have out-consumed the family to a ratio of about 3 to 1.
However, if I lived in the city I’d be dealing with a whole other class of thieves.
Too many tomatoes, what a chore! NOT!
Primo and The Principessa made this wonderful tart on Saturday
Arrived home from a week at the lake to discover complete devastation of the tomatoes. Not really sure what kind of varmint we’re dealing with but a varmint for sure. Half-eaten tomatoes strewn around the back yard, both beautifully ripe and green. I guess the varmint ran out of ripe tomatoes mid-week.
This tomato was the only one left undamaged and close to ripe. But it needed at least another day (and probably two) so I left it on the vine. Came out this morning to find one tiny bite taken out of it. Curses! Foiled!
And so far it’s the heavyweight winner, even with a we bit removed. 2 lbs. 5/8 ounces.
Tonight we’ll have our first pasta sauce of the season from our own tomatoes. A simple Pomodoro I think.
JerzeeTomato 