(no subject)

[serene]

One of the neighbor women just came to our door with a huge bowl full of tomatoes from their garden. She says she has too many tomatoes. I don't see how that's possible. And I have New York Times bread almost ready to go into the oven, so suddenly, I've lost interest in my planned dinner. Fresh bread, olive oil, tomatoes, salt. That about does it, huh?

Comments

[polydad.livejournal.com]

For me, I'd need some protein with that. Fresh mozzarelle would be almost cliche; might go with an aged provolone for that reason.

hugs,

Joel

[serenejournal.livejournal.com]

Yeah. I don't have blood sugar issues or anything, but someotherguy does, so I made him a couple of deviled eggs.

[okoshun.livejournal.com]

Oh my! I wish I had neighbour women like yours!

[serenejournal.livejournal.com]

They're really great. College-aged, very hippycute, and this is about ten pounds of tomatoes they've given us so far. Tomorrow, they get fresh bread.

[velochicdunord.livejournal.com]

Needs basil. :) _That's_ perfection. :)))))

[serenejournal.livejournal.com]

Normally, I would, but in my childhood, it was just tomatoes, salt, and olive oil, so I went that direction rather than using dried basil. The other day, though, we had ciabatta with olive oil, dried basil, salt, and whole-milk mozzarella. Orgasmic.

[cassidyrose.livejournal.com]

I always use fresh basil with that combo and often a bit of balsamic.

[velochicdunord.livejournal.com]

Noooooo - _fresh_ basil! :)

Pots. Balcony gardens. Is worth it.

[hitchhiker.livejournal.com]

or freshly ground pepper!

[rsc.livejournal.com]

She says she has too many tomatoes. I don't see how that's possible.

It's possible. At least, it's possible to have too many at once.

[serenejournal.livejournal.com]

For me, that would have to be a vast quantity of tomatoes, indeed. We are almost through with the ten or twelve we were given about five hours ago. Three I ate like apples.

[inflectionpoint.livejournal.com]

Yes!

I do not understand too many tomatoes. I could eat my entire dinner of tomatoes. And more for breakfast. And be Very Happy.

Yay for hippy cute people giving you tomatoes. That is awesome.

[rsc.livejournal.com]

We have eight quite productive cherry tomato plants. We're having tomatoes in some form at practically every meal, there are still quite a few in the refrigerator, and there are lots more on the vines, which I've been too lazy to harvest (I'd better get on with it before they all go overripe). I predict that we'll be tired of tomatoes in another week or so.

I guess, since we actually put the plants in ourselves, I can't really complain.

[inflectionpoint.livejournal.com]

homemade sauce!

easy if you do canning, also do able if you just freeze it up.

a bit hard to want to do canning when it's hot, but high acid foods are easy to can, and don't need Pressure, but just a big old Boiling Water Bath. I love tomato sauce for later, and it's so much better in quality than what I can buy at the store unless I want to spend insane amounts of money.

I'm italian, and tomato sauce has tomatoes and olive oil in it, and then other things. Most store sauces are soybean oil, canola oil, or heaven knows what. And the ones that do use proper olive oil are awful pricey. They make it out like it's a big special deal or something, when for me it's kind of the minimum acceptable standard.

I'm fussy about some things, and if I had that many tomatoes, I might be able to attend to one of my Sources Of Fuss, and that would be a treat.

If I were eating them three times a day every day, yeah - after about three weeks of it, I'd prolly get a bit bored. YMMV.

[serenejournal.livejournal.com]

Just as a tip to those who aren't experienced canners, tomato sauce isn't automatically a high-acid food, if there's anything but tomatoes in it. Best to use a tested recipe if you're going to use boiling water to can sauce -- otherwise, pressure-can for safety.

[tesseract26.livejournal.com]

lucky serene! that sounds like a lovely evening. i'm glad you got to have that.

[tracytreefrog.livejournal.com]

I am not a tomato lover as you know but my baby sis grows some every year had a bunch one of the last times I went there and I took them into work for my friends I was a popular lady that day*grins*

[deakat]

I don't understand the concept of "too many tomatoes". That's on par with "too much free time", in my worldview.

[serenejournal.livejournal.com]

Exactly!

Here is what I do with too many

[lyrical1.livejournal.com]

I have in the oven, way too many tomatoes (about 4 different types), cut in 1/2, Drizzled in Olive Oil, S&P, and doused w/ some three buck chucks merlot. Oh and garlic. Lots of it.

Roast for 40 min at 450. mmmmmmmmmmmmMMMMMMMMMMmmmmmmmmmm. Soooo good. It does help that its still only 74 out, and its the coolest day we've had in a while, so I don't mind having the oven on. Now that its getting cooler, I need to get into the groove of making that bread. How do you manage the timing of it?

Re: Here is what I do with too many

[serenejournal.livejournal.com]

Mmmmm, roasted tomatoes. I *love* them.

On the bread, I start it the day before I want bread. I'm usually home, so timing isn't as essential for me, but basically, you want to start it 12-20 hours (depending on how hot it is) before the last push, which takes nearly three hours of being home for it (2 hours for the turning-it-out and letting-it-rise, 45 minutes to bake). So if I wanted to start that last push when I got home at 6, I'd probably start the dough either just as I went to bed the night before, or first thing when I got up. The dough-starting part takes literally seconds -- you just scoop out three cups of flour, add yeast and salt, and stir in a cup and a half of water. On the weekends, I just start it about a day before I want it.

Re: Here is what I do with too many

[inferno0069.livejournal.com]

Yum. I've really got to start doing some occasional baking again.