Tomatoes are finally coming ripe here in Eugene, now that it's September. It takes forever because it gets cold at night here even when it's hot during the day. We had a ridiculously high number of plants, but the yield isn't as great as I'd hoped--not enough ripe at once to can, which was a primary gardening goal of mine. Next year we will use some soil amendments and learn how to prune!
One of my favorite things to do with little tomatoes is to halve them, toss them in our tagine, add fresh rosemary, sprinkle with salt & pepper, and drizzle with olive oil. Then put the clay lid on, and bake them at 400 for about 40 minutes. Yum!
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