The first ripe tomatoes

Ripe tomatoes
The first ripe tomatoes

 

My Piramide paste tomato plants have been putting out massive amounts of growth and flowers all summer. There are many green tomatoes, large and small, hanging from the vines. Today, I saw the first two ripe fruits and later found a few more hidden in the mass of vines. The first tomato harvest was three pounds. A few of these ripe tomatoes are going to be cooked tomorrow night with cucuzzi gourd or with tromboncina or maybe both, garlic, onions, olive oil, and some basil. Tonight, though, I made a pizza with sliced fresh tomatoes sprinkled with oregano and basil on thick toasted homemade peasant bread topped with slices of zuchetta rugosa friulana that had been cooked in olive oil with balsamic vinegar, garlic, and shallots, and finally covered in a thin layer of shredded mozzarella (although I think a stronger flavored cheese would have been ideal but that’s all I had) and a side dish of broccoli, carrots, root chicory, root parsley, more onions and garlic, and followed with cucumbers and apples for dessert.

Weather predictions for the next several days are for 70 to 80 and 50 to 60 at night. That is almost perfect and more tomatoes will certainly ripen before September when the nights will get cool or even freezing cold. With so many green and soon to to be ripe tomatoes on the vines I’m hoping for many gallons of tomato sauce to get me through the winter.

6 thoughts on “The first ripe tomatoes

      1. We didn’t plant any paste tomatoes, so I will be working with a run of the mill variety called “big beef” and then some ‘supersweet 100’ cherry tomatoes. Not ideal for drying, but I have to make it work somehow, we are loaded with them!

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