>I don’t know if tomato-inclusive is really a word, but it should be one for August. Tomatoes keep ripening, a few every day. I have a big bowl of plum tomatoes, a colander half full of yellow pear tomatoes, several Romas in a size larger than I’ve seen in stores (and much more tasty, I assure you), and a few paste type tomatoes, too. I don’t have quite enough to can; I did some of that a few days ago. What now? Eat tomatoes. Cook tomatoes. Look for ideas with tomatoes.
BLT sandwiches – preferably on homemade bread – are popular with three out of four in the family. Grilled cheese with a thin tomato slice works; even better, add enough herbs and a little ham or turkey and call it a panini. Salads, of course, incorporating as many tomatoes as possible. But that might not be enough. I predict tomato soup soon. Next week I start school, which means the crock pot will become a mainstay of supper preparations. Crock Pot Tomato Soup on the way! Or maybe minestrone. Minestrone (a.k.a. Oops Soup) is good with a tomato base.
The plant yielded some good tomatoes. I roasted them in a deep pan with salt, olive oil, cloves of unshucked garlic, and sprigs of thyme. You ladle off the juice every twenty minutes of so and freeze it for a sweet, delicate stock best consumed during snowstorms. The residual pulp gathers body from the garlic and spirit from the thyme. The spent garlic, when squeezed warmly from its husk directly upon your tongue, will slacken your face and make you shimmy.
>I'd call them Truck Tomatoes.
I'm with you on the amount of tomatoes — I have too many to eat easily, but not enough to can. What I'm doing instead is cooking them in small batches, running them through the food mill to make sauce, and then freezing them in containers. Each container is enough to make a batch of pasta sauce for my family (2 cups or thereabouts).
>I agree–Truck Tomatoes.
We eat them baked–sliced in half, placed in a shallow pan, brushed with butter and topped with a mixture of 1/4 C melted butter, 1/3 C bread crumbs, 1/4 C shredded Parmesan, 2 t minced parsley. YUM!
>Who has time to name anything when the tomatoes are ripening?