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These are Roma, Sun Cherry, Striped Cavern, Isis Candy, and Green Zebra Stripe--all heirloom varieties, grown in my own garden. I started them as seedlings back in April or so. I'm just now harvesting about a half a colander a day, with tons more to come.
I especially love the sweeter varieties, so that certainly influences my selection. The Green Zebras I use solely for baking, like in lasagnas or mac & cheese. The smaller cherry tomatoes are great on sandwiches, in quiches or omelettes.
I especially love the sweeter varieties, so that certainly influences my selection. The Green Zebras I use solely for baking, like in lasagnas or mac & cheese. The smaller cherry tomatoes are great on sandwiches, in quiches or omelettes.
The bigger ones on the front left side of the pictures are the Striped Cavern, which is a variety grown specifically for stuffing. This is my first time trying this variety.
What would you do with a "stuffing" tomato? I was thinking of leaving it fresh, stuffed with cold egg salad. Do you have any other ideas or recipes you could share with me? Leave it in a comment on the blog.
What would you do with a "stuffing" tomato? I was thinking of leaving it fresh, stuffed with cold egg salad. Do you have any other ideas or recipes you could share with me? Leave it in a comment on the blog.
From Trudy Walker by email:
ReplyDeleteI especially like eggs and cheese with tomatoes. I'd make the egg salad to stuff the tomatoes with and sprinkle with a white cheese. Asiago, parm, something like that.
I think I'd make a yummy omlet or scrambled eggs with a little cream cheese, some sharp cheddar shredded and the tomatoes.
The tomatoes look georgous.
No fair!! We are still a few weeks away from tomatoes around here! ;-)
ReplyDeleteThey look great!