A garden full of tomatoes again this summer, a dozen varieties, so I’m doing my August thing, drying cherry tomatoes by the dozens and roasting the bigger ones for sauce (including some of the greenish ones). Along the way I eat more than my fair share of them raw, and they’re an ingredient in nearly every night’s dinner – if only chopped into big chunks with slices of fresh cucumber and thinly sliced walla walla sweet onions, sprinkled with rice vinegar, salt and pepper. Let it sit for half an hour, or more, before serving. It doesn’t get much better.
It’s time to get your tomato on. Remembering Mixed Greens’ tomato-related posts from the past, here are a few of our favorites with links to recipes and suggestions.