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Ok that sounds awesome! Maybe consider spreading them in a pan and smoking them for a while with hickory or mesquite chips and use as a seasoning, maybe with fresh hummus or burgers? I have no idea if that would turn out good, just brain storming here...
I have 3 San Marzano plants with decent sized green tomatoes just starting to turn red, but the blight is hitting them. I just hope I get some decent ones before the plants croak. The rest of my plants (cherokee purples, brandywines, and beefsteaks) are looking decent, with a hint of blight on all, but the tomatoes are well past baseball size, so I think it should be a decent harvest.
We made some tomato sauce for pasta the other night and used the first jar of tomatoes. Damn they came out really good.
I ordered 10 more pounds of Romas to can (no San Marzanos available this week). I’m going to char them on the grill and then dice them before canning.