Tomatoes, tomatoes, and more tomatoes…

Between my garden and my mom’s, Jesse and I picked over three dozen tomatoes.  That’s a lot of tomatoes.  That’s a lot of two tomatoes for two people to eat.

After giving tomatoes to the neighbors, we still had tomatoes coming out of our ears.  Ok, that’s gross.  Spilling out of the vegetable basket! That sounds better.

Jesse turned to the internet for some tomato recipes, particularly a breakfast recipe that uses tomatoes.  In the process, Jesse discovered, which is my new favorite read.

For breakfast on Saturday, we made Baked Tomatoes with Cheese, yum! (

I sliced the tomatoes in half, and then sprinkled them with ground pepper, sea salt, and fresh herbs (basil and oregano). Then I topped it with Parmesan cheese.


IMG_5465I baked them in a 450 degree oven for 12 minutes, and they came out looking beautiful!

IMG_5466We ate it on a bagel and a mound of scrambled eggs, with a side of fresh sausage that we picked up at a dairy farm.

IMG_5468This is a recipe that we will definitely repeat, but I need to figure out how to de-liquify the tomatoes a bit.  They were a bit juicier than I would like, making the bagel a little too soggy for me (who gets weirded out by texture).

We also made the Thai Tea recipe ( which was good, but I need to perfect it a little: stronger tea, less ice, and more half-n-half.


Now, Jesse’s making bruschetta, and I’m off to enjoy a glass of wine on this gorgeous Sunday afternoon.

4 thoughts on “Tomatoes, tomatoes, and more tomatoes…

  1. Hi Babe, To get some of the extra liquid out of you veggies – eggplant, squash, tomatoes (red or green) you have to slice them thin and sprinkle a bit of salt on both sides of them. Lay them on a cutting board with a napkin to catch the liquid. Green tomatoes only need to rest for about 20 minutes but something like eggplants can rest up to 2 hours to get the water out. It helps if you put your eggplant in a colander and put some weight on them to push the liquid out. Wipe off the excess salt before you cook them. When making a recipe with large pieces of tomato you can follow these same steps also, you can cut just a bit off the bottom of the tomato, basically removing only the outer skin and the liquid should flow through. Pat with a napkin to remove extra liquid and salt. The Jet-Star tomatoes you used are really juicy, maybe next time try the beef-masters or beef-steaks, they are more meaty and less water.

  2. Yay for your garden’s bounty!! We’ve been eating a lot of bruschetta with our fresh herbs too…oh my its the perfect summer snack! Love hearing about your cooking fun together =)

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