Had no idea my veggie garden nemesis, Mother Nature, reads my blog posts. She swooped in (on June 16th!) freezing pineapple sage, baby bell peppers and the most delightful delicacy of all, Black from Tula heirloom tomatoes. [Note to self: watch the weather reports.]
No amount of TLC in my sorry gardens can match the luscious bounty produced in this greenhouse. [I get to nibble the whole time I'm harvesting. How sweet is that?]
Here's 2 hot tips for handling the harvest:
1) Grill the big ones: Thick slices, drizzle with olive oil, sprinkle with Parmesan and Asiago cheeses, garlic and parsley. They taste so yummy, you'll run out before you know it.
2) Dry them in your oven to save them for a rainy day:
- Slice small tomatoes in half, slice larger tomatoes into 1/2 inch pieces.
- Sprinkle with sea salt ~ this improves flavor and speeds up the drying process.
- Set the oven to 175 - 200 degrees (F).
- Slowly roast until they feel pliable, kind of leathery. It could take anywhere from 3-6 hours, depending upon the size of the tomato slices.
Soak in water for 1-2 hours or toss directly into soups and stews.
PS: If these ideas don't snap your socks, send those extra tomatoes to me. :)