What shall I do with all my tomatoes?

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Well, we’ve had a bumper crop of tomatoes. I tried a new variety called ….. .They have done really well and taste good. At the moment we are managing to eat the red ones daily.  Each day there are more. I love going into the greenhouse each morning to see how they are doing. I am still feeding them every week with a liquid seaweed feed diluted with water. I haven’t had any bugs and I think that is because I companion plant the tomatoes with marigolds and basil. Apparently the smell of both deters the white fly. It works for me so I do it every year now.

One of my favourite ways of using the tomatoes is by making a tomato salad.

Ingredients

Ripe tomatoes

Basil Leaves

Red Onion

French dressing

Salt and Pepper

Simply slice the tomatoes onto a large plate in a single layer. Tear some fresh basil leaves over the top, slice some red onions and arrange over the tomatoes. Just before serving, season with salt and pepper and drizzle some home made French dressing over the top. Delicious!

French Dressing

2 tablespoons virgin olive oil

1 tablespoon white wine vinegar

1 garlic clove – smashed

Half a teaspoon of mustard powder

Salt and Pepper

Shake all the ingredients in a jar – that’s it!

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As for the rest, I try to be imaginative and think of recipes I can use them in, such as Aubergine Parmigiana, Pasta sauces, Ratatouile and Chilli, but after that I bung them in the freezer to use like I would use tinned tomatoes. I wouldn’t waste any of my hard work.

 

 

 

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