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21-07-2009, 05:57 PM
posted to rec.gardens
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Got my first ripe tomato
"Cheryl Isaak" wrote in message ... On 7/20/09 10:03 AM, in article , "Zeppo" wrote: "Cheryl Isaak" wrote in message ... Ok - it was an orange cherry type, but it was tasty! I only planted cherry/grape types this year, but I love a mixed tomato salad. Cheryl (in NH) I've gotten half a dozen yellow cherry tomatoes off of my plant so far with dozen's more starting to ripen up. My 3 other tomato plants have lots of fruit but are very slow ripening. I'm being patient (not!) but am looking forward to making plenty of gazpacho, marinara and caprese salad this summer. All 4 of my plants are in 5 gallon pots and seem to be thriving. Jon Want to trade gazpacho recipes? Mine is from Cooks Illustrated. Cheryl Hi Cheryl, Mine is a mish-mash of different recipes I've clipped or copied from the web over the years. The basic recipe I use is: 3 lb. peeled, seeded and chopped red tomatoes 2 minced garlic cloves 1 medium red onion chopped 1 large or 2 small red bell peppers, stemmed, seeded and chopped 2 medium cukes, peeled, seeded and chopped 1 tablespoon red wine vinegar 1 tablespoon olive oil 1 cup tomato juice salt and pepper Put all the vegetables in a blender or food processor and process or blend. Don't overdo it. Add the liquids and process a bit more 'till combined. I always reserve some of the tomato, onion, bell pepper and cucumber to spoon on top of each bowl of gazpacho when I serve it and give it a spritz of olive oil too. I'll also chiffonade some basil or mint and sprinkle it on top as well. When I say this is my basic recipe, I mean that everything in it is subject to change based on availability or whim. I sometimes will add a cub of croutons or stale bread to thicken it (my kids like it that way), or substitute one green bell pepper for one of the red ones, Balsamic instead of red wine vinegar, V8 instead of tomato juice, etc. I also do a yellow gazpacho that uses yellow tomatoes, yellow bell peppers, sweet onions, champagne vinegar and pineapple juice. This is one of those dishes that invites experimentation. Hope this helps, Jon |
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