Tomayto, Tomahto

     The quirky weather had me despairing that I would ever see a ripe tomato in my garden.  Oh what little faith I had.  My tomatoes have produced in abundance.  I have spent the last 4 weeks canning pizza sauce, spaghetti sauce, salsa, whole tomatoes, pickled hot peppers and green tomatoes, vegetable soup and tomato soup.  We have also eaten our green tomatoes fried and our big yellow slicers on home-made bread.  The definition of tomato heaven is in my garden.
     What are pickled hot peppers and green tomatoes you ask?  Check out Singing in the Kitchen for a recipe that's sure to please anyone who likes a little jarred heat in the winter.

   

This bowl full of tomatoes was one of three that I washed and prepped for soup.

This is my recipe for tomato soup.  As you can see, it's been used many times.

I couldn't resist including this picture because the soup is cooking in my shiny new stock pot.  I spent 20 years burning tomatoes and apples on my stove before I realized that maybe I needed a pot with a heavier bottom.  (I'm obviously a slow learner)  Oh what joy to cook in a pot that bubbles without burning.

Not a great photo, but I was rushing because the crackers were dissolving.  Soup anyone?

The chickens get the leftover skins and seeds.

There are still so many tomatoes left, that I am contemplating ring and run tomatoes.  Don't be surprised if you hear a knock and open your door to find a box full lurking on your front porch.