(at least for a girl)
This is so easy to make, simply layer sliced tomato, large leaf sweet basil and fresh mozzarella. Drizzle with olive oil, salt & pepper and serve at room temperature.
Pictured above: Purple Cherokee, Brandypink, Giant Oxheart, Roma & Tomaccio.
So far I've made two large batches of salsa which the kids devoured without hesitation. I need to decide what to do with this batch of tomatoes. I wanted to can but I'm nervous I'll ruin an entire batch of tomatoes and that would be so wasteful. A fellow gardener suggested freezing them. That makes me nervous as well. Homemade sauce may make it to the top of the list and then freeze that. Anyone out there with experience canning have any great tips?
Pictured Above: Tomaccio & Chocolate Cherry.
The Tomaccio are supposed to be a specialty tomato best when sun dried. They're wonderfully sweet and I think work well in a salad. I may try my hand at sun drying. That was my original plan but I'm hesitant to try something new right now. My plate is really full. No pun intended.
Thanks for stopping by Blue Sky Confections!