Our tomato harvest is in full swing here, all four plants are sporting ripe tomatoes, and I’ve been enjoying being able to wander out and bring a haul like this into the kitchen whenever I like:
As I’ve mentioned before, we’re tracking our harvest as it comes in, the pickings above bumped us up quite a bit, largely thanks to the 11 oz Brandywine:
And what are we doing with our tomatoes? Eating them, of course! My new favorite thing is grilled cheese and tomatoes. We’ve been experimenting with a gluten-free diet around here, so I decided to see what happened if I simply left the bread out of our usual tomato and cheese on toast.
I sliced up a couple of tomatoes and put them on a baking sheet, then grated sharp cheddar over the top and sprinkled liberally with cracked black pepper:
Next, I popped the tray under the broiler in the oven for about 3 minutes, until the cheese began to brown and bubble:
And then, we ate it!
Also pictured, a little sauteed kale and cabbage, and a sweet potato latke. Yum.