UH=O.. Now what?

Perfectly ripe....OMG ~ so, SO good!

First, plan lunch.....white bread, mayo, tomato, s&p (OK, lunch is done....)

When I had my tomatoes Dane brought me from Ohio (1 peck) I just cooked them down and processed through my food mill to remove the seeds/skins. Then I cooked the juice down with some basil stems (removed when the flavor was released into the sauce), thyme stems (same) and dried Greek oregano ~ just a bit. I let it cook down about 50% until it turned into sauce like thickness and put it into 16 oz. containers in the freezer.....OK, so I did a few 8 oz. containers for when I just want a little bit.

I use store bought marinara and suppliment it with my homemade for an 'almost' all homemade taste.

Barbara, did you buy all those? or are they from your garden? or a gift? That is a lot for one person. I did not know you planted anything this year...I thought you stopped because the bugs and heat were too much for you.

When I had my garden, I made tons of peeled tomatoes to put in the freezer for sauce and for tomato soup. It was a pain to peel but the results were worth it!
I did have to cut down on the amount of plants the next year. Twelve were way too many..

Also, love Beth's idea of a white bread, mayo, tomato sandwich!!

Nothing like the taste of home grown tomatoes...