Tomatoes

The tomato harvest is going strong right now. We've made a few batches of sauce for freezing, a lot of salsa, and Ken even made ketchup this week. Not to mention all the great ways we've eaten fresh, ripe, juicy tomatoes right out of the garden.

Yellow pointy tomatoes.

We've had tomato/basil/mozzarella salads, plain tomato salads, BLTs, and even tomato and mayo on toasted sandwich bread. There's some pico de gallo in the freezer, and a bunch of stuffed tomatoes, too. We've made many versions of ratatouille. And the 'maters still keep coming!

Some small and medium sized toms.

I suppose that's what happens when you plant thirty-seven tomato plants in your garden. I've been saving seeds from some of the best of them for next year. And I think we'll cut down on the quantity.

The biggest, juiciest sandwich and stuffing tomatoes.

All the tomatoes you see here were picked on Friday. Ken made another batch of salsa with some of the yellow ones. We used one of the big red ones for BLTs again. The rest may become another batch of sauce!