I love a fresh homegrown tomato in the summer, warm from the sun. I never like to eat tomatoes in winter; hot house tomatoes and tomatoes grown elsewhere don’t have the same flavor. I’ll make do with grape and cherry tomatoes during the winter; I’ll never eat a beefsteak tomato in the winter.
My absolute favorite way to eat tomatoes? Slice them in 1/4 inch slices, lay them on a plate, drizzle good olive oil over top, and sprinkle with salt and pepper. Heaven a plate.
I’ve rounded up tomato recipes I’ve used over the years for our homegrown tomatoes. Once upon a time, we used to grow 40 plum tomato plants, along with several cherry tomato, beefsteak, and yellow tomato plants. I would prepare the plum tomatoes for freezing to collect for a canning session. Sometimes I would dehydrate the cherry tomatoes; sometimes I froze them for winter soups like the Tuscan Tomato Soup from Martha Stewart.
For me, August is canning tomatoes, plain and simple.
Shared at A Dish of Daily Life