This morning, I found three ripe Roma tomatoes in my garden.
I confess, they didn't make it inside. We also have all sorts of green tomatoes, zuccini that are almost ready and lots of hot peppers. (What were we thinking, planting four jalapeno plants?)
I realized I'll soon have tomatoes and peppers out my ears, and I need to start thinking about what to do with them. My mom always canned tomato sauce and salsa, and those are definite possibilities. I'm also thinking about making pickled jalapenos. And Rob likes to halve banana peppers, stick mozzarella cheese inside and cook them on the grill. Yum.
I'm hoping to repost some of your favorite garden produce recipes in the upcoming weeks, as well. I mentioned this on Twitter yesterday, and got a few suggestions. Nick Wondra suggested cutting zucchini "into fettuccine-size strips, (with a) quick saute in olive oil with garlic, and use as you would pasta. I like it best dressed simply - halved cherry tomatoes, strips of grilled chicken, squeeze of lemon, shaved parmesan."
And reader Heather Tucker sent me several links to recipe, including Capellini with Tomatoes and Basil, Cream of Fresh Tomato Soup and Tomatoes Roasted with Pesto. She said she made the capellini dish the other night with sauted shrimp and mushrooms, and it was a hit.
Also, this tomato soup recipe I blogged last year is a good one, as well. And I'm thinking about making a pesto pizza this weekend.
Do you have a killer recipe for using up garden produce? Post it below or email it to me, and I'll repost in this space, giving you credit, of course.
Photo from this Flickr page.