Popping in today with simple summery trick for you.
Of the ten tomato seedlings I raised, only one survived into adulthood — a yellow pear that, like every other tomato planted in this garden over the years, woefully underperformed. Fortunately, the market doth provide. In this instance, it provideth too much, and where ripe tomatoes are concerned, time is of the essence.
Tomatoes with greens, in omelets, on pizza in slices or as homemade sauce, eaten in thick wedges with a sprinkle of salt and pepper. They’re all on heavy rotation, but I wanted to try a new technique: oven-drying. Great to make the most of a windfall of beautiful, ripe summer tomatoes, but also to improve the dull taste of those not quite ripe, or even those purchased out of season that travelled a long, flavor-sapping distance to the supermarket.