Last Thursday, I pulled my tomato plants from their bed. It was time, the plants were drying and dying and few green bulbs remained. Two to three bowls of ripe tomatoes remained.
While I was in Portland in early August, I went to Grand Central Bakery for breakfast. I ordered the Egg Sandwich: easy egg with tomato relish on a toasted bagel. Heaven! I asked for the recipe and modified it for fresh tomatoes, honey, and canning. It turned out beautifully.
The only disadvantage is as it cooks, hunger occurs.
I don't think these will last long, but it's lovely to have a bit of summer kissed fruit safely canned.
(no photos of the process itself: was using the phone for audiobooks during the cooking)
...more tomato adventures later...
