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05 September 2008 @ 04:29 pm
an Announcement and a Cry For Help  
First, the Announcement:

My sister passed her boards!* She's officially a nurse! She can give you meds and stick you with things and she gets paid for the privilege! woooo!


Now, the Cry For Help:

I have so many freakin' tomatoes. The cherry tomatoes I'm eating as fast as I can, and what's left over I'm trying to give away. It's the beefsteak tomatoes that are causing me no end of woe. Should I slow roast them? Stew them? Would they make a decent sauce? Some of them are a bit overripe, but I don't want to let them go to waste. Advise me, people.

And there's still ungodly amounts of lemon verbena waiting to be dealt with. I'm good with the rest of my herbs (I'll be freezing the thyme, sage and whatever basil I have left), but honestly: I only grew this because I think it smells lovely. I made no plans for any practical applications. At this point, impractical applications would also be welcome.



*feel free to tell her, "I told you so!" I certainly did.
 
 
I feel: okayokay
 
 
 
Blaidd Drwgfairyrune on September 5th, 2008 08:38 pm (UTC)
BLT's galore!
mothehappycowmothehappycow on September 5th, 2008 08:39 pm (UTC)
Slow roasted maters would be yummy indeed. I've got some recipes if you'd like. And sauce is a definite good use. It takes up a lot of tomatoes and you can separate it into portion-sized amounts in ziploc freezer bags to pull out when you need them. Definitely a good plan!
Kel: Jack*grin!*ladyjoust on September 5th, 2008 10:32 pm (UTC)
Yes, recipes please!!! Thank you!
mothehappycowmothehappycow on September 6th, 2008 12:49 am (UTC)
Take your tomatoes and cut them into quarters. In a large bowl, toss the tomatoes with 1/2c. of olive oil, 2 T. balsamic vinegar, however much you'd like of chopped fresh basil, salt (kosher if you can) and black pepper.

While that sits, preheat your oven to 425 degrees and line a sheet pan with parchment paper or foil. Arrange the tomatoes on the sheet pan so that they don't overlap.

Cook for about 15 minutes, but check them at ten. They should be a nice brownish red with wrinkled skins.
Andrewquueer on September 5th, 2008 08:44 pm (UTC)
Kel: food! lemonsladyjoust on September 5th, 2008 10:35 pm (UTC)
I must make this, my pastry-challengedness bedamned!
aryianaaryiana on September 5th, 2008 08:57 pm (UTC)
Congrats to your sister!! Used to take WEEKS to get results from NCLEX boards (to say nothing of the only way to get results was snail mail....).

I agree, there is nothing like being able to stick someone with a sharp pointy, have them thank you and be paid for the privilege (13 years of giving flu shots speaking here) :)....
harpiegirl4: shire folkharpiegirl4 on September 5th, 2008 09:15 pm (UTC)
Make this amazing gazpacho:

1/4 cup red wine vinegar
1 tsp minced garlic
2 tsp. sea salt
6 ripe beefsteak tomatoes, diced
1 cuke, peeled, diced
1 small red onion, diced
1 red pepper, diced
2 stalks celery, diced
2-3 T fresh parsley
2-3 T fresh basil (from your garden too!)
1/4 cup extra virg. olive oil
2 T fresh lemon juice
1 tsp. Worcestershire sauce
2 cups tomato juice

Put vinegar in a large bowl. Combine garlic and sea salt in a mortar and pestle. Throw them in the food processor and add the tomatoes, then pulse until you get the desired texture (I like my gazpacho chunky, but some people like it nice and smooth). Put the tomato mixture in the bowl with the vinegar.

Put cuke and red onion in food processor, pulse to desired texture, and add to bowl. Repeat with celery and red pepper.

Stir parsley, basil, olive oil, lemon juice, worcestershire and tomato juice into the bowl of veggie goodness. Add salt and pepper to taste, and add tomato juice if it's too thick for you. Then put it in the fridge and chill for a day to get all the crazy flavors. This is the hardest part, because you find yourself too tempted to eat it before it's fully chilled!
Aifacat: Rockin' Stewieaifacat on September 5th, 2008 10:33 pm (UTC)
Mmmmm...gazpacho...
Kelladyjoust on September 5th, 2008 10:36 pm (UTC)
Rockin'! I am definitely going to make this. Does it matter if the tomatoes are a little past ripe, d'you think?

harpiegirl4harpiegirl4 on September 5th, 2008 11:43 pm (UTC)
I think it's fine.

If you're coming over tomorrow, you can even try it! I'm making a batch tonight. :)
Mairearanturas on September 5th, 2008 09:25 pm (UTC)
Congrats to your sister!!! I had a recipe for homemade tomato soup....I'll see if I can find it...that way you can make the soup and have tomatoes all winter....
mistress_kathmistress_kath on September 6th, 2008 01:28 am (UTC)
Lemon verbena is insect repellent. It's one of the main ingredients in those little sachets I make. Dry it (hang to dry, or dehydrate) and use it for sachets or potpourri. :-)
curdnerdcurdnerd on September 6th, 2008 02:35 am (UTC)
those beefsteaks
We've also got a surfeit of slicing tomatoes. They have too much water in them to be much good for sauce, but this does work:

-Trim them up into quarters, removing most of the seeds and the core.

-Put them in a big pot, with just a tiny bit of water, and let them cook until just soft. I usually add some bay leaves, or what-have-you aromatics.

Strain the solids out and put the liquid back into the pot.

Cook the liquid uncovered over slow flame until the liquid reduces to a thick syrup.

Use the solids on a pizza or bruscetta

Use the reduction as a flavor boost in a sauce, or spread it on toast with some olive oil.

Nina has some good uses for uber-zucchini, if you are so afflicted.
Annephloxyloxy on September 6th, 2008 03:50 am (UTC)
Make salsa!!

Or give canning or freezing a try, so you can use the tomatoes at a later date. Freezing looks easiest, according to my BH&G cookbook.
Fjordhopperfjordhopper on September 6th, 2008 11:24 pm (UTC)
Make tomato sauce and then freeze it (in usable quantities) so that you have it for future use.
I got a ton of fresh tomatoes from my neighbor across the street and I made a nummy salad with cut up tomatoes, fresh basil, balsamic vinegar, fresh garlic and some olive oil, salt & pepper. No official recipe, I just put it together until it tasted good to me, and it gets better as it sits and marinates...plus you can usually add more tomatoes to it as you eat it, because I found that there was a lot of sause...it was great on lightly toasted french bread.