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| They're the only ones ripening for me, and all at once! I ate 1 and I've got 2 that were cracked on top and have mold starting in the cracks that we're going to have to eat ASAP. But I still have maybe 8 lbs, most of them ripe, some not quite ripe. I thought of making some jam/spread with them (still working on the recipe from October), but it would be very dark and I'm not sure how appetizing that would be. They make sauce muddy when added to other tomatoes, so I'm not sure about freezing them for later. I have used them in Annie's salsa, doesn't look quite so muddy as sauce since not cooked as long, but frozen and then used in salsa is probably not a good idea. Just buy some mozzarella and basil (my 1 basil plant that germinated is about 1 inch high - too cold and wet this year?) and eat Caprese salad for the next week? |
Follow-Up Postings:
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| I know they make a darker than usual sauce or salsa but it is merely an appearance thing. Any appearance issue is more than off-set by the great flavor of it. If the appearance of the colored fruit, especially the black tomatoes, doesn't appeal then there's no point in growing them. Dave |
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| If you have some red peppers the roasted red pepper spread is very yummy! They should work in that! The ones you need to eat ASAP BLT's are my fav. |
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| Oh but I love them fresh! Maybe the spread would work (might look like blackberry jam LOL and it will just be for me since DH won't eat anything he thinks is sweet, and kids don't like tomato on sandwiches). This time instead of 1/2C of sugar to 4C of chopped tomatoes and no-suga pectin I think I might try NO sugar. Think it will gel? Or do I need to add 1/4C (I also add 4Tbsp lemon juice)? But I did buy some mozzarella and basil tonight, will eat some caprese this weekend. I don't have ripe peppers at all, and we don't eat bacon (DD had a "BLT" - bread, lettuce and tomato - when they had traditional bacon BLTs for lunch at camp) but grilled cheese and tomato is another one of my favorites. |
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