The Great Tomato Blitz of 2010 is officially underway! Each day I can go out and pick a few more giant heirloom tomatoes... faster than we can eat them... The dark red ones are Purple Cherokees from my friend Jane's farm. The big orange-y ones are Pineapple Tomatoes. The green ones are called "Aunt Ruby's German Green Tomatoes." The reddish ones are probably more Early Girls.
Check out this huge haul from our little garden. When life brings you this many tomatoes, it is a real call to action. Guards, man your stations! No meal plan will be approved without a copious ton of tomatoes in it! Prepare your canning jars! Get to work!
This beautiful soup is the Roasted Tomato Soup with Sweet Corn from Vegan Soul Kitchen. The recipe also calls for crispy fried okras in the soup, but I just skipped that this time, and served the soup with some green beans. This soup is a really wonderful summer time recipe, such a perfect blend of summer's two greatest hits: corn and tomatoes. We loved it!
Still, one can only eat so many tomatoes, even if you are having tomato soup and tomato salad and tomato risotto (and so on). So, I turned to my first official batch of canned tomatoes for this year. Oh, happy day! This is pretty weird, but just for fun, I made up 3 jars of pasta sauce using my green tomatoes. Please note, these are tomatoes that are ripe when green, not "green tomatoes" as in "unripe tomatoes." Mr Vegan Eats & Treats and I thought it would be funny and weird to have some green pasta sauce on hand. I'm sure my little nephew would enjoy it, or maybe we will eat it on St. Patrick's Day for added green power.