Anyone for some marinara? So far this past week, I've made one pot of marinara and four ovens-full of baked tomatoes to freeze. I've also eaten pasta with baked tomatoes, bread with baked tomato spread, pasta over split cherry tomatoes, basil and Swiss chard, and salad with an extra helping of tomatoes.
But they are all home grown tasting, which means delicious, and I'm going to keep at it until the freezer is bulging and my skin is shiny and red. Redder than usual.