"...By the way, does anyone know why they say to peel the tomatoes first?..."

My guess is because commercial tomatoes are bred to have a thicker skin in order to survive transport.

As for what I've cooked lately...Kentucky Blue pole beans and basil put in foil with butter and cooked on the grill.

tj

I no longer grow veggies, but buy at our Saturday farmers market. My favorite recipes vary with what is available. but here is the basic: Buy heavy duty foil, rip a piece about 12/18 inches. Lay on a few pats of butter. Then slice up whatever is fresh. Green beans, zucks and patti-pan squash, onions of course, new potatoes. You get the picture. Then add frozen chicken breast which dices easily while frozen. Marjorem, garlic, salt and pepper,
or spices as you like. Make one serving per foil. Twist and bake at 350 for 45 min. Check halfway thru. I love to add tomatoes and peppers and slices of zesty cheese too.

Sausage, ham, steak, etc all work well too, as long as the pieces are small. Its the veggies that should shine here!
My grand kids like to fix their own 'twists'. Such an easy supper for the working mom or dad to prepare.
Pondy

I only have a few veggies, but i use them all season long.
i have been picking and baking/cooking for a few weeks already :)
But- the past week i have made the following ( adding some store stuff. like onions/seasonings/etc.

Baked Zucchini Casserole
Choc Zucchini cake
Zucchini bread ( and again today)
fresh salsa
Phyllo dough Pizza
tomato & zucchini salad

can you tell what i am growing? LOL
I have green beens also but i just make them as a side dish w/ meals.

Wow, Pondy!

Your recipe sounds great, and simple to throw together!

I just added it to my clippings.

Thanks for sharing it with all of us!

Julie

Tomatoes, tomatoes, and more tomatoes! The Cherokee Purple taste awfully good straight up, ditto to the yellow/red mixed color ones. Supposedly called Mr. Stripey, but not really striped and look just like heirloom ones I have grown previously that were called something else. Have made a lot of tomato salads, some including cucumbers from an acquaintance's garden, some with feta cheese, most with black raspberry vinegar that we flavored outselves. Mmmm!

Hubby has canned 13 quarts of spaghetti sauce so far, all ingredients organic and homegrown except for the salt: tomatoes, onions, garlic, basil, oregano, and rosemary. Have been making lots of pasta and stir fry dishes including our beans, bell peppers, and tomatoes. Have been eating our wax beans for some time, the lettuce and arugula is all gone to seed now. Oh, eggplant, got some great eggplants growing this year and have been breading and frying slices (yum!), also putting it into stir fries.

Have had a good garlic harvest for the first time ever (finally did everything right) and have noticed that really fresh garlic is stronger. I am completely safe from vampires.

We almost never peel tomatoes. There is a big argument in the harvest forum about that, most people think it is so important to peel them before canning but we see no point in wasting our time and energy.

Marcia