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Picked enough to slice to enjoy along with some brisket, fresh is good:
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Didn't post a picture of another brisket, I'm sure you're tired of that. Made sure all is well here. 24/7 :
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I like my pink flamingo, cool as all get out to me.
Randy I've been picking for a week now. We ate a bunch fresh, gave a bunch away and canned some sauce. Linda bought bacon for the first time this year and in the morning we will have bacon and tomato sammich. Can't wait. These are some of the prettiest tomatoes I've grown in a few years.
"gene"
http://i239.photobucket.com/albums/f...9750E3DF82.jpg
You guys have some beautiful tomatoes. Mine have just started to make and plants are about drowned from all the rain we have had. 42 degrees here yesterday morning, in the 80's today.
Love me sum mater sammaches. Yum.
WHOA!!!!!!!!Quote:
Originally Posted by cray
Randy, pawpaw those maters look AWSOME!!!!!!!!!!!!!!
Slice one of them maters up and make a hot mater biscuit with a bit of salt and pepper!!!!!!,,don't get any better than that
Loved the report on the tomato's. Now I have a question for you guy's, do you have a recipe for "Tomato Butter". It is a spread like jelly. The phrase Tomato Butter might be a Yankee thang from my childhood. I do remember eating lots of it as a child because we had a big garden and supplied tomato's to neighbors too. I can not seem to find the recipe??? Ferdi
Tomato Butter Recipe | Epicurious.comQuote:
Originally Posted by Ferdi
How about tomato gravy? I had never heard of it and one morning I was helping cook breakfast for a bunch of guys and the head cook told me he was going to make tomato gravy for the biscuits.
He had chopped up some real juicy ripe tomatoes and used that as the liquid instead of water or milk that you would add to the browned flour. Man it was good on the biscuits.
Just thinking I have not had any in quite a while. May be time to fix a batch.