Time for a Tomato- Pinch a Penny

   It was bound to happen. My children staged a coup. They rebelled against my endless efforts regarding bean cuisine and declared the kitchen a temporary legume-free zone. OK, fine. I know how to pick my battles. It’s not a retreat. It’s a “tactical withdrawal” (I checked). I’m switching gears and this week’s target is the tomato.

   I realize it is late in the season to be planting tomatoes, but if you already have some tomatoes growing and are wondering what to do with them, or if you are fortunate enough to have some one actually give you home grown tomatoes, count your blessings, for a home grown tomato is a many-splendored thing. I know, I know, I’m waxing poetic. I can’t help it. I love a sturdy plant.

   For one thing, the tomato is one of few plants that even I cannot easily kill. If you plant them in sunny dirt and water them on a regular basis, tomatoes will grow. Add fertilizer and regular maintenance and your plants reward you with the most delicious tomatoes ever. No trips to the store. No sighing over skyrocketing produce prices. No worries over food poisoning.   

   Case in point: I have two tomato plants in my backyard right now. They came up on their own from seeds dropped by last year’s plants. I killed last year’s plants.  I confess. It was me. Look, I said they were hard for me to kill, not impossible. I tried growing tomatoes in large plastic pots. It didn’t work. Much too hot, even with adequate watering. Before their untimely demise they did manage to produce some fruit, which was dropped into the ground. 

   This spring, like little green phoenixes, two tomato seedlings sprang to life on their own. This time I had the sense to move the seedlings into better planting beds where at least the sprinklers get to them. As late as it is, they are just now starting to bear fruit. Unfortunately my local, suburban raccoon has also figured this out and wants to forage in my backyard. We’ll just see about that.

   The one year I did have a bumper crop of tomatoes I made ketchup. Yep, I canned jar after jar of ketchup. It was one of my first attempts at canning and I wanted something to make something useful (and it had the easiest directions). To be honest, it was runnier than store bought, but it was tastier, plus I didn’t have to buy ketchup for a year. Quite satisfying for my maternal ego.

   Tomatoes are easy to can because they are naturally acidic, so there’s less of a chance they will spoil for a beginner. If you want to try your hand at canning, you might check out our other article on food preservation classes held at the University of California Cooperative Extension.

   So, for those of you who are raccoon-free and tomato-heavy, I deliver yet another practical and practically mistake proof recipe to enjoy.  My thanks to our reader Carol, who generously shared this recipe.

Carol’s Basil Infused Tomato

fresh, whole tomatoes

fresh basil leaves

Select and wash a ripe, whole tomato. Slice almost, but not completely through, in as many slices as manageable. Place a fresh basil leaf between each slice. Wrap tightly in plastic wrap and refrigerate overnight.

Can be eaten as is or accompanied by fish or with some balsamic vinegar or to include as part of a tomato, basil and mozzarella salad tossed with balsamic vinaigrette or Italian dressing.  Enjoy!

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Posted by Shelly Lembke on Sep 9 2008. Filed under Viewpoints. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.