It's 100 degrees here in Eugene today (!) and it is also the time of year when we have to start thinking about tomato season.
All the delicious recipes that are set to the back shelf, that I dream about in the middle of winter, are moved to the front of the queue -- happily and deliciously. I'm one of those people who eat fresh tomatoes only seasonally -- even though you can get "red" tomatoes in the grocery store year-round, there are many reasons not to eat them, including their utter tastelessness and mushy texture.
This great article in the San Francisco Chronicle will help anyone who wants to put tomatoes by for this winter -- something I have long wanted to do and may try to do this summer. Homemade, homegrown tomato sauce in January -- yum! (A great recession special idea, too, by the way.)
And here are some of my favorite recipes for real, honest-to-goodness vine-ripened summer tomatoes:
Our tomato plants have just started to tip into the Going-Crazy/Little-Shop-of-Horrors territory. Which means that soon, the many, many green tomatoes hanging on their vines should start to become red, delicious, and little bursts of summer in our mouths!
Can't wait!
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