Tomato Season

Coldshooter

Coldshooter

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Fairbanks AK
Tomatos are finally getting ripe here. Fairbanks is not the best of places for them but there several varieties available and I have some small cherry type growing which I expect to dry later. I sure miss the ones from the midwest when I was a kid. At certain times of the year only people who were to be felt sorry for ever needed to buy tomatos, we thought they were inept gardners or friendless. One of my favorites was a Roma out of the fridge sliced in lengthwise slices with a bit of salt or celery salt. Never needed watermellon when they were available. Won't argue about where the best ones come from since it is a bit like arguing chile styles. A friend of mine loves them so much he grows them in Casa Grande under a sun screen with a water drip to the roots. So who has a suggestion or method for enjoying tomatoes fresh off the vine?
 
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Broke out the mayo, a loaf of pumpernickel bread and a freshly picked tomato from the garden. It's my sandwich I grew up with.
Tonight it's pepperoni, green beans in tomato sauce with homemade garlic bread for supper.
Fresh veggies are healthy. Now if I can only get pepperoni to grow next to the row of pizza I planted. Lol

Tomatoes and fried eggs. Breakfast or supper. Or egg, tomato, cheese omelet. Add hot peppers.

Sliced tomato, basil, oregano, olive oil on a flat plate. Salt, pepper as needed. Yummy.

Sitting as a kid in the garden with a salt shaker eating tomatoes off the vine. Priceless
 
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1 slice White bread toasted, mayo(little), lots of lettuce. tomato, great diet half sandwich. Add tuna too. You stuff a whole sandwich into one slice of bread.
 
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FWIW, there's tomatoes and there's maters. If it's not a mater, walk on by!

Roma is a commercial variety of sauce tomato, available year round in every grocery in the USA. They are better when vine ripened for table use but if you think that's a good one, there are hundreds of better ones out there.
We grow several heirloom types and a couple of hybrids each year. None of ours is the various milder yellow types. Take a look at Seed Savers Exchange website/same name, which grew from the efforts of a guy from Berea,KY(near us) who promotes saving the old veggies. Bill Best grows ~ 150 varieties each year, we do like 8 or so types.
Our favorite table tomato is a local- "Granny Cantrell". The best heirloom canner for us is "Box Car Willie". Several of the potato leaf's and brandywine types are faves too.
Far cry from a Roma sauce tomato-all said to offer info, not criticize anyone's taste buds!
My summertime variation on a "BLT" is to use banana peppers sliced in half to replace the lettuce.
 
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Not so much for the smaller tomatoes, but this is a summer time fav of mine..
Core the tomato to make room for cottage cheese add fresh chopped Basil to top..
Italian bread, sliced, brushed with olive oil..Baked garlic cloves until mushy and spread on the bread..Bake or Broil..
WOW ! :)
 
grilled cheese & tomato... using cheddar or aged swiss on whole wheat, if you have time... fry some bacon first & add a couple of 3 strips.

#2...Whole wheat bread, bacon, 1/2" slab of best boy tomato with Miracle Whip.

#3... 1/3 lb. juicy cheeseburger with sharp cheddar & a 1/2" slab of beef master tomato...

#4... whole wheat, big slice of tomato, big patty of home made sausage, fried egg over medium, thick slice of sharp cheddar melted on top, big daub of jelly/jam

life doesn't get any better than these sandwiches.....add a side of tomatoes lightly salted... for desert plate of cold sliced tomatoes sprinkled with sugar.
 
We grow some heirloom maters too. Best boys and Mr.Stripes . Both grow very large with the Mr.Stripes topping out around 10 - 12 oz. !! Makes the best tomato sammitch ever.we also grow a few different varieties of basil. Try this sammitch on for size. Slice a Mr.Stripe 1/2" - 3\4" thick. Brush extra virgin olive onto real Italian bakery bread and lightly grill / toast. Hold the mayo. Now, place the thick slice of matter on the grilled bread, drizzle some more olive oil onto matter, top with fresh basil leaves and a nice thick slice of mozzarella or provolone cheese!! Mmm Mmmm Goood!
 
kantuck said:
FWIW, there's tomatoes and there's maters. If it's not a mater, walk on by!

Roma is a commercial variety of sauce tomato, available year round in every grocery in the USA. They are better when vine ripened for table use but if you think that's a good one, there are hundreds of better ones out there.
We grow several heirloom types and a couple of hybrids each year. None of ours is the various milder yellow types. Take a look at Seed Savers Exchange website/same name, which grew from the efforts of a guy from Berea,KY(near us) who promotes saving the old veggies. Bill Best grows ~ 150 varieties each year, we do like 8 or so types.
Our favorite table tomato is a local- "Granny Cantrell". The best heirloom canner for us is "Box Car Willie". Several of the potato leaf's and brandywine types are faves too.
Far cry from a Roma sauce tomato-all said to offer info, not criticize anyone's taste buds!
My summertime variation on a "BLT" is to use banana peppers sliced in half to replace the lettuce.
Click to expand...

Thanks for the Seed Savers Tip. The foundation at Jefferson's Home at Monticello has heirloom seed sources also. What I call a Roma may not be. As I grew up there were several older Italians who were first generation here and they grew a small tomato which was a bit fuller and more pear shape than store Romas are today.
 
When I lived in the south, every family restaurant, diner and home served sliced tomatoes with breakfast.

Now, breakfast tain't breakfast without 'maters.
 
You just can't beat a good ole homegrown 'mater this time of year. We usually have them with every supper along with some cucumbers. I love that little acidity bite you get with one of those really fresh ones.
 
STCM(SW) said:
My tomato's didn't come in good at all this year... :(
Small and no flavor.

The one's I grew in N.J. were great!
Must have been the high pollution in the air and soil.
Click to expand...

Me, also. Jalapenos and cukes and Italian peppers are doing great. Bumper crop of blackberries. Our botanist says we'll do better as temps drop. He expects to be harvesting until maybe Halloween, here in NCW.

My tomatoes (Romas, cherries and Big Boys) are just jumping with blossoms the last few days and so are my tomatillos

Just made 8 quarts of home-made spaghetti sauce on Saturday.

Best fresh recipe: FRESH basil and oregano, tossed with a variety of tomatoes and drizzled with Balsamic vinegar! Maybe a couple of cukes, thrown in.
 
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Homegrown on the back deck.

Yum.... :)

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kantuck said:
FWIW, there's tomatoes and there's maters. If it's not a mater, walk on by!

Roma is a commercial variety of sauce tomato, available year round in every grocery in the USA. They are better when vine ripened for table use but if you think that's a good one, there are hundreds of better ones out there.
We grow several heirloom types and a couple of hybrids each year. None of ours is the various milder yellow types. Take a look at Seed Savers Exchange website/same name, which grew from the efforts of a guy from Berea,KY(near us) who promotes saving the old veggies. Bill Best grows ~ 150 varieties each year, we do like 8 or so types.
Our favorite table tomato is a local- "Granny Cantrell". The best heirloom canner for us is "Box Car Willie". Several of the potato leaf's and brandywine types are faves too.
Far cry from a Roma sauce tomato-all said to offer info, not criticize anyone's taste buds!
My summertime variation on a "BLT" is to use banana peppers sliced in half to replace the lettuce.
Click to expand...

Thank you for the link to the heirloom seed company. My wife and I just moved from Alaska to middle Tennessee. It will be so nice to be able to grow a garden. We'll definitely be ordering from the seed savers exchange.

MB
 
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