Wednesday, August 4, 2010

Tomato Time

It's August and the tomatoes are finally ripening! Now I remember why I spend so much time in dirt. This year I tried a few new varieties like Purple Cherokee and Black Crim. We sliced thick slabs of the first Brandywine and ate it with fresh eggs and mayonase on Rudi's white bread. Is there anything better?
I have been reading up on how to preserve tomatoes. It sounds like the best method is to roast the tomatoes for 3-4 hours with a some salt and olive oil and then skin them, puree, and then freeze for use in the dead of winter when a green garden is just a memory.
I also freeze my basil, thanks to Martha. I puree it and add butter and olive oil and then freeze it into small cubes to use in soups or sauces.

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