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Name: Carol Noel Hawaii (near Hilo) It's all about choices.
I've been picking tomatoes like crazy...and freezing them. End of summer I will whizz them all up, reduce them and then freeze the tomato pulp in 1 cup 'ice cubes' to use in sauces and soups in the winter....I add nothing to them until I take them out....
I find that tomatoes need LOTS of calcium (in the form of dolomite)....
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Today when I went out to pick tomatoes, all of a sudden after all of that rain yesterday a number of the fruit had developed vertical splits and some had tiny ants crawling in them. Bummer.
Name: Carol Noel Hawaii (near Hilo) It's all about choices.
Jiggled around a great recipe for Cherry Tomatoes and it was wonderful. Had to change it because I burned the quinoa!!!!
A bunch of Cherry Tomatoes on a sheet or flat bowl (toss with garlic/a lot of fresh basil/olive oil, S&P). Bake at around 350deg until the skin begins to wrinkled (about 1/2 hour).
Chicken pieces (I used boneless/skinlessthighs) cooked on top of the stove...browned in oliveoil/garlic and sherry or white wine and cooked until done (the wee bit of wine caramelizes the chicken). Take chicken pieces out, pan off heat and stir in a heaping spoon of Sour Cream, mix it in until smooth and then add the roasted cherry tomatoes and all the juices. Cover the chicken with the tomatoes and chow down. I was going to serve it ON quinoa...but it was good on it's own.
Was going to serve on toasted focaccia for Bob...but couldn't find it.
I think this is my fave for cherry tomatoes!!! Hit my 2 plants with Bloom and have been harvesting about a lb. per day!!!
Also, I think I will roast them before freezing them too...!!!!
Yeah. I've heard of it, but I'm not sure I've ever eaten it. Sounds like an interesting cheese that can hold together enough to make a "plate" when it's cooked.