A few days ago I came across a mystery in my garden. No one had stolen produced or nibbled on vines, but instead I had a tomato that wasn’t what it seemed… Continue reading “A Tomato Mystery”
Spaghetti and Romas
What do you do with twenty ripe Roma tomatoes? Make sauce! Today I used my harvest to make a fresh tomato sauce for our spaghetti dinner. It took some time but the end result was superb!
First, I rinsed all of the tomatoes.
Next, I put 2-3 tablespoons of olive oil in a pan and sautéed onions (1/4 onion or more) and minced garlic (4-5 cloves) until they were browned.
As I sautéed, I also cut up the tomatoes. Once the onions and garlic were done, I added in the tomatoes, some basil, a pinch of oregano, parsley, a tad of salt and pepper.
I set it to simmer for 20 or 25 minutes,
and was added to pasta and served.
Compared to the store-bought sauces we’re accustomed to, this sauce was rich and flavorful and the taste of the fresh Roma tomatoes was evident in every bite. After this meal, I don’t know that we would be satisfied with sauce off the shelf again!
How Local Is Your Salad?
This year I am growing my own vegetables, and tonight I finally got to taste the fruits of my labor.
Yes, the tiny green tomatoes are ripened, the lettuce and spinach were harvested, and you can even see a few bean sprouts in the bowl! The only thing I didn’t grow myself was the cucumber, which I bought from the produce stand two blocks away.
Local is good, but homegrown tastes even better!
Tiny Green Tomatoes
This year, we started an organic vegetable (and fruit) garden. One of the plants I was most excited about was tomatoes. I haven’t grown tomatoes since I was very small, but I love to eat them! We planted two large pots in May, and they are HUGE! There are many tiny green tomatoes growing.
