I’m picking all kinds of tomatoes daily now, and have found lots of yummy ways to use them.Grape and cherry tomatoes retain their shape well, so I use them with onions and green peppers and lots of herbs in Tomato Salad. I pretty much always have a bowl of this in the fridge.I also keep a bowl of fresh Salsa at all times. I take it easy on the jalapenos, because not everyone likes it as spicy as I do.On the days when I don’t pick many tomatoes, I’ll make an Herb and Tomato Quiche.If I pick a lot, I’ll make Tomato Pie.If I am overwhelmed with tomatoes, I’ll chop them up, saute with onion & garlic, and add anything I have in the vegetable drawers. This has cabbage, mushrooms, corn, and, of course, lots of fresh herbs. I don’t fuss much with it now, I just freeze it all for later. Some cold December evening I’ll thaw a container and add some cooked chicken or beef or lentils. I’ll adjust the seasoning then, and think back on the days when my garden was bursting and it was too hot for soup.
My garden is only 8 feet by 16 feet, but every summer is changes the way I eat.