What do you do when you have a million tomatoes? Well, you eat tomatoes at every meal and then you make sauce. We have had this handy dandy press for about 30 years and it does a good job of skinning and getting the seeds out. I then cooked the sauce down until it was good and thick, and packed it up in freezer containers. Now we have sauce for soups and spaghetti.
In April we went down to visit our son in Louisville and took a short side trip to a favorite herb farm in southern Indiana, Stream Cliff. The gardens weren't doing anything of course, but the tea room was very busy. And when we finally got a table we could see why. The food was delicious! I ordered a grilled cheese, tomato and pesto sandwich and it was so good. I knew I had to try and recreate it when the tomatoes were ripe. I think I did a pretty good job. Having good bread that would grill nice and crisp was key. And fresh pesto. It was so good! I want to make it again right now:)
I hope everyone has a great week and gets to enjoy some yummy fresh tomatoes!
