also I got beets and lettuce and (even more) radishes, and I have some Vermont Creamery gooey soft-ripened cheese, so I'm gonna make a big roasted beet salad. maybe I'll put cashews on it.
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OK friends, I got six (!) big—fist-sized, if your hands are on the big side—and very ripe tomatoes in this week's CSA share. I'm still living alone until next Friday, and these are definitely not going to last a week and a half. Is canning my best play here?
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If you have a quart bottle, you can can them whole pretty quickly.
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I've done that and used it for pasta sauce in winter.
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Could put some into a panzanella!
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I have no patience, I'd just eat 3 per day for two days
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that's a lot of tomatoes! I suppose I could make BLTs.
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You could dice them up with some garlic/onions/spices and make a batch of marinara sauce, then portion into qt zip lock bags and freeze them flat for easy storage... ready to go pasta sauce! Or modify the recipe a little and have salsa instead :)
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