Basil, Roma tomatoes, Sweet 100 cherry tomatoes, Big Beef tomatoes, and Beefmaster tomatoes. And yes, there’s an apple in there too. I didn’t grow the apple; it was already on the counter and wanted to be in the picture as well.
I was just about to ask how you managed to harvest a single apple!
Actually, the apple can help ripen “not-quite-there” tomatoes. As it ripens, it releases a gas that affects the fruit around it. Some people intentionally put them together for this reason.
You’re right, but just for the record, tomatoes release ethylene gas too.
So while the apple will help, it’s not necessary if you have other ripening tomatoes nearby.
I must say, the apple is quite the poser. It fits right in with the tomatoes!
What are you making?!
Have you ever tried this? Sauté onions in olive oil and salt, then add cherry tomatoes and roast them in a hot oven. Add a chunk of good feta, return to the oven for 5 minutes with garlic and basil, then toss it all with pasta. It’s my new favorite summer meal! You can also substitute the pasta with roasted cauliflower.
That sounds amazing! I’ve done something similar without the cheese and blended it into a tomato sauce. The simplest recipes often turn out to be the most delicious! Thanks for sharing.
I roast the tomatoes until they look burnt, then scrape up all the bits and blend them with red wine or balsamic vinegar to make a roasted tomato paste. I freeze it, and it works wonderfully as a base for tomato bisque or in recipes that call for tomato paste. It even mixes well with sour cream or yogurt as a dip. I have two whole flats of tomatoes right now, just waiting to ripen so I can make several batches.
I’m looking for some suggestions! Today, I’m planning to make bruschetta and tomato jam for lunch with my family. Any tips or ideas would be greatly appreciated!