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This last week, I ordered 10 lbs of heirloom tomatoes through a co-op I participate in. And, these tomatoes are lovely and delicious! The problem is, I assumed these tomatoes were going to be mostly red and purple and I could make lovely sauce with them. But, while many are those colors, about half are green. They are still delicious, but I'm thinking the purple and green and red will all combine for a muddy brown sauce, and the green ones might be too tart for that. So, while tomorrow night, some of them probably will become sauce, that still leaves lots more sitting around. And, they are sooooo good, I don't want them to get gross and have to be tossed.

So, what else can I do with all these tomatoes? They are ripening faster than I can eat them! I have been eating 2 or 3 a day, sprinkled with salt, on a salad, on bread with cheese and procioutto, in a box, with a fox, etc. I especially need advice for the green when ripe ones.


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