Critter and I drove 45 minutes north to Maggie's farm. This was quite a treat. We picked a variety of tomatoes, eggplant, squash, peppers, and flowers. Even though it was very hot and humid (especially in pants), it was worth it. There's nothing quite like picking vegetables off the vine with chickens squawking in the background. Afterwards we drove to a rock quarry to cool off for a few hours. We made goat cheese, cucumber, hummus, and tomato sandwiches for lunch.
What to do with all those tomatoes? I decided to roast some of the cherry tomatoes. I sliced them into thirds, and put them in a single layer into a ceramic baking dish. I drizzled them with olive oil, fresh herbs, salt and pepper. I baked them at 350 for 45 minutes. I tossed some onto a veggie pizza Saturday night and enjoyed them cold in a avocado-goat cheese salad for lunch on Sunday. You can store these in the fridge for a week or so, but mine will definitely be finished before then. More tomato recipes coming soon.
What are you making with all your tomatoes?