Italian Heirloom

tomatoes

I’ve purchased over 50lbs of tomatoes this summer from our CSA (as well as eating the ones that normally come in our box). A few were given away, some made into salsa, and most eaten raw in salads and sandwiches or just plain with a little salt. I’m planning on processing my most recent batch this weekend, to make more salsa (perhaps some with roasted tomatoes and some pico de gallo), roasting some for the freezer, and trying to can some. And probably a few more salads.

I didn’t like raw tomatoes until a few years ago and now I mourn the end of summer when the best tomatoes go away.