When the first of the tomatoes ripen at Tumbleweed Farm it’s reason enough to crack open a bottle of bubbly! There is simply nothing better than a homegrown tomato straight off the vine. It’s a long winter without fresh tomatoes (which is why we can as many jars as possible!) But when it comes down to it, tomatoes are pretty darn wonderful with minimal effort. There are many different varieties of tomatoes but for the most part they can be broken down into three categories. Paste tomatoes–great for cooking, making sauce and canning. Cherry tomatoes—great for snacking, topping on salads and slow roasting in the oven. Beefsteak–great for slicing, toping on pizzas or eaten like an apple. Tomatoes range greatly in size, color, texture and flavor. The most important thing to remember when it comes to eating tomatoes, is to enjoy them when they’re in season.
Cooking Optionsraw, stewed, roasted, grilled, sautéed
Storage Best PracticeStore in a cool dry place out of direct sunlight for up to 5 days. Don't store them in the refrigerator.
All Tomatoes Recipes
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