Tomatoes are starting to roll in at a fast clip. If you are growing them you might concur. My sister showed up last fall with a colander full of orange cherry tomatoes. While I dont have any experience really in cherry tomatoes, I did recognize these tasted different. Like candy. Truly. I have never tasted anything like it. I spent the better part of the winter and early spring researching (I am the queen of research) the origin of these little gobblie things. The best I could tell, they were Sun Sugar.
I bought 3 plants to fill our tummies and I am going to turn into an acidic something or other if I am not careful. And while mine are sweet, I am not convinced mine are as sweet as hers. I am eating probably about 50 a day. Poppin’ em like sugar. That is a good way to develop food sensitivities. Eating too much of one thing. Like wheat.
I have found SUPER easy ways of preserving tomatoes that are literally as easy as throwing them at the freezer.
Pop whole tomatoes with skins on in gallon freezer bags and throw in freezer for future use.
Sundry them. Cut them up in half and lay cut side up on cookie sheet and pop in oven on 200 for about 6 hours. Until they are leather hard. Not brittle. Transfer to zip lock bags.
I do not go through the hassle of peeling my tomatoes. I’m not sure why people do. Peels in my sauces have not caused a problem for me or those whom I share with.
Last week I shared with my family a super easy luscious pasta that went like this:
Pasta from the Shieling
When tomatoes are roasted they sorta have that “tang” of sun-dried but more subtle and yummy with olive oil.
Cut 6 good-sized tomatoes in chunks and lay on cookie sheet.
Drizzle with generous olive oil.
Sprinkle with generous amount of minced garlic.
sprinkle with coarse sea salt.
Roast in oven at 275 for a 2 hours.
Add it to your favorite pasta (Tinkyada is a hands down wonderful gluten-free pasta. My people can’t tell the difference. Give your body a rest from wheat this time.) doused in olive oil and garnish with chopped fresh basil and shaved parmesan.
Pops and I keep thinking about horses. We have miles of trails behind our house. We know they are lots of work, but what isn’t? What I don’t want to do is invest in a money pit. I keep being told that I can’t simply have my horse out on a hitching post and just get on him whenever I need to move about on our property. Isn’t that what the cowboys did? Do you have an opinion on why we shouldn’t? I would really like to hear.
Have a super blessed day. You are loved beyond measure.
3 responses to “The Ever Lovin’ Tomato”
I am completely gluten free and agree that Tinkyada whole grain brown rice pasta is the BEST. I don’t keep wheat pasta in the house anymore and serve Tinkyada to all my guests. Also agree that home grown cherry tomatoes are so delicious that they should be illegal. We are lucky that tomatoes grow really well in Southern California. Would love to try frozen tomatoes. Never would have occurred to me you could do that. Thanks, Karen. Catherine
Thanks, Catherine, for adding your two cents about Tinkyada. You da best.
I think you should get a rescue horse or a mule or some utilitarian type of horse type animal. I know diddly squat about horses but I know we have a place that rescues older, gentle horses for uses with handicap kids. They would be put to sleep if not put to this very special use. I wouldn’t think you would want a horse that you would have to train and work with but one that is content any time you decide to ride it.