Saturday, August 1, 2009
My little bale garden has produced beyond our expectations this year. We have so far avoided the dreaded wilt or fungus on the tomatoes, so I hope I am not jinxing myself by writing this.
The tomatoes have become a little leggy but are still flowering and you can see from the pictures, I'm still picking some everyday. I have been sharing them with the girls at work along with eating them everyday in various dishes. One of my favorite way to fix them so far is this recipe:
Prepare a baking dish by drizzling olive oil in the bottom. Slice the tomato into 1/4" slices. Use the small ones because they end up being the perfect size to just pop in your mouth! Place the sliced tomatoes in the baking dish and cover with a slice of the soft mozzarella cheese and drizzle a little more olive oil on top. Bake at 400 x 20 minutes and allow to cool. Grate fresh pepper on top and enjoy!
Another recipe is this one:
Cubed tomatoes x 4
chopped onion x 1
1 can corn rinsed
1 can black beans rinsed
1 bunch cilantro rinsed and chopped
Mix all together and refrigerate x 2 hours, stir and serve. MMMMMMMmmmmmmm!
Well, hope that made you hungry! Time for lunch....of course it will be a tomato and cheese sandwich!