In past years my biggest crop of cherry tomatoes arrived much earlier in July, some years in time for the fourth. Not so this year. We have been enjoying the cherry and grape tomatoes for some time, but they are really coming in now. We are also loving a black cherry tomato. Great flavor! The larger tomatoes are still mostly green on the vine, but the medium-sized, early growing tomato, Glacier, has been producing for over a month.
Well we have been eating as many as we can. Green salad with tomatoes, eggplant parmesan with tomatoes on top, cherry tomato/mozzarella salad, spaghetti with fresh tomato sauce, and so on. My tongue is full of pimples. (Does that happen to anyone else?) This morning I decided to try slow roasting them and found a great recipe. Took a lot of cutting in half but it was really easy. My niece recommended a recipe by Ina Garten. No cutting in half, and cooks at a higher temperature for a much shorter time period. I’ll give it a try.
Larger tomato with a hole in it is called Market Marvel. It is growing in a pot and tastes okay, not fabulous. The small oblong orangy tomatoes are Sweet Olive. I thought the other two plants with round cherries were supposed to be Tomato Sun Gold but they are definitely not. They are way too red for them and I’m glad they aren’t the yellow ones. I love the more acidic red varieties – probably the reason my tongue hurts. The medium-sized red tomatoes on the bottom of the picture and to the left are Glacier. They’ve been very good and started producing about a month ago.
Cut in half all these mini-tomatoes while listening to Louis Armstrong. Placed fresh French tarragon, thyme and unpeeled garlic cloves on top. They made the kitchen smell good but I don’t think they added much flavor to the tomatoes. Drizzled with oil olive.
Way better than candy!