More Tomatoes... And Fresh Mozzarella Cheese
The peck that I picked and froze earlier this week diced down to about seven fat quart bags. I added fresh-picked and dried basil (I have a large screen on sawhorses up in the unfinished attic, where it gets really hot and dry) to all of them, and to three of those bags, I added chopped bell and hot peppers.
Today, I picked and froze up another four quarts with basil and to two of them, I added some red wine. We'll see how that works out.
Today's batch is especially pretty, as I used a lot of little, yellow pear tomatoes.
I've got enough Roma Tomatoes left over to make a lasagna for this evening.



Front page


Recent comments
39 min 59 sec ago
40 min 21 sec ago
52 min 48 sec ago
1 hour 5 min ago
1 hour 41 min ago
2 hours 29 min ago
6 hours 39 min ago
6 hours 50 min ago
6 hours 54 min ago
6 hours 3 min ago