I water the plants heavily every other day, and also pick about this many cherry tomatoes everyday. It's enough to keep Mer (my dietician) happy, I think!
BASIL

CHERRY TOMATOES 2 types... (Porter Dark and Sweet 100)





Today I cut them all in half and threw in my pasta sauce. Usually I'll mix them with an avocado and some lime, or with some basil and some fresh mozzarella or buffalo cheese, or cut them in half and put them on swedish crispy bread with a little drizzle of EVOO (olive oil) and sprinkle Herbes de Provence. So good.
3 comments:
Hey Mike, try cutting them in half, sprinkling on salt, pepper, and some fresh herbs, and putting them in the oven until they are "sun-dried" (look all wrinkled and most of the moisture is out, varies). They are so delicious this way! My parents do it like that with the pear and grape tomatoes they have. Then into salad or plain. Just a thought.
You love Meredith more than you love me!
(whoa, I got a whopping TWO cherry tomatoes from the TBB last week, woo woo)
Wizz, thanks for the idea. I'll add it to my portfolio!
Amy, not true. I love you just as much in a different way. Soon, I'll be handing you many more than just 2-matoes!
Post a Comment