Tomatoes on the vine
All the tomatoes we grow are Heirloom varieties, this year we have three different types. A Giant Beefsteak that we grew last year, kept some seeds from one of the tomatoes, dried them, and planted them this year. That’s the beauty of Heirloom seeds, unlike the hybrids you buy at the garden center, they are recyclable, and each time you re-use them the strain becomes stronger. This year we decided to try an Old Virginia variety, and the nice people at Heirloom seeds kindly sent us a free packet of Big Red tomato seeds to try, so we did.
All our tomatoes (and everything else in our garden) are 100% organic, they have never even sniffed a chemical, and we only use our own compost for fertilizer. It’s a fact that you’re not going to get salmonella from these babies. For more information about our garden see Mick's blog at http://oklahomegrownveg.blogspot.com
Giant Beefsteak, grown from our own seed stock
Old Virginia, small and perfectly formed.
Unlike this big boy, Big Red, who looks pretty gruesome. But don't be deceived by appearances, it still tasted great, and they aren't all as ugly as this one.
As we have an abundance of tomatoes we can now make a dish called Summer in a Bowl, created by Susan at http://foodiefarmgirl.blogspot.com/
It’s a wonderful combination of fresh tomatoes, red and yellow onions, also from our garden, garlic, fresh oregano and basil from my herb garden, red and white wine vinegar, a splash of olive oil, and black pepper. You just throw the whole lot into a bowl, and let it stand on the kitchen counter for a couple of hours. Do not refrigerate as this detracts flavor from the tomatoes. Just keep giving it a stir every time you’re in the kitchen, this allows all the flavors to mingle and infuse.
Despite Susan’s totally appropriate name for this dish, we call it Tomato Gloop, because by the time you eat it a wonderful tomato soupy sauce has gathered in the bottom of the dish, perfect for dunking chunks of crusty French bread in. Yum!
5 tomatoes chopped
1 cup red and yellow onion, chopped
3 cloves garlic, finely chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 glug of white vinegar, approximately 1 tablespoon
1 glug of red wine vinegar, approx. 1 tablespoon
A drizzle of olive oil, approx. 1 tablespoon
A generous dash of fresh ground black pepper
You can adjust the amounts in the dressing to suit your own tastes
Throw the whole lot in your favorite salad bowl, leave on kitchen counter for 2-3 hours, and stir occasionally. Don’t forget some crusty French bread for dunking in the gloop at the bottom of the dish.