When Life hands you Tomatoes…

With summer comes a bounty of fresh produce. Farmers markets are brimming with the fruits and vegetables that thrive in the California heat and are now at their peak. But it’s especially wonderful when you can just step out into your garden and harvest what’s there.

In late spring, I started simply enough planting herbs, but then couldn’t resist the tomato plants I saw at the nursery. I hadn’t grown them in years and suddenly I wanted to try my hand at them again. It started with the usual red Cherry tomatoes everybody always grows, but then I found a few unusual varieties and saw “Lemon Boy” tomatoes. They intrigued me, so I had to get them. Home I went and got those planted and all was well for a few weeks until I read that you could extend your tomato harvest by staggering the plantings, so I went out and bought more. Not just 1 or 2, mind you, but 4, so now I have 7. Seven tomato plants! I am the proud owner of varieties called Momotaro, speckled ones called Old German, as well as Brandywine Red and super dark Paul Robeson. What was I thinking? I am going to be drowning in tomatoes!

Lemon Boys

Japanese Momotaro tomatoes, similar to Beefsteak

Paul Robeson tomatoes

So far, production of my first plantings has been reasonable: a cherry tomato here and there (when they’re not being stolen by the squirrels!) and quite a few but manageable handfuls of prolific Lemon Boys. The plant, once only 6” high, now towers over the cage that supports it and had to be tied to a central PVC pipe with kitchen twine. Boasting about 50 fruits at last count, most of which, fortunately, haven’t ripened yet. It’s been doling them out, 4-6 at a time, giving me a chance to eat them before the next batch ripens. However, at this rate, I still have to eat 1 or 2 tomatoes a day. But I’m not complaining.

At first, the flesh turns from green to yellow, looking like a lemon - bright yellow. But as the fruit ripens on the vine, it turns almost golden. This is when you pick them - when they are their peak and yield to a squeeze - nearly at the point of dropping off by themselves. Despite its name, it’s not in the least bit acidic, but rather sweet and juicy, like an uber-ripe peach whose juice drips down your arm when you bite into it. Lemon Boy skin is thin and the fruit is most divine when picked off the plant, quickly rinsed, still slightly warm from the sun, sliced, and given a little sprinkling of Himalayan sea salt. It has a mild taste, suitable for just about anything.

It’s been fun watching what each day brings in the garden. I realize that I’ve missed growing veggies as I am reminded of how exciting it is to watch Mother Nature do her “thing”, seeing the process of food being grown right before your very eyes. There is something amazing about picking what you grow and eating it the same day, fully ripened on the vine, bursting with nutrients and flavor.

Up to now, I’ve turned these Lemon babies into a tomato tart, pizza (several times), a salad with mozzarella, fresh basil (also from the garden!) and balsamic vinaigrette, and a frittata with spinach and cheese, just to name a few. There are many, many more tomatoes coming! I’m scrambling to figure out what else I to make.

For something different, I thought Baked Tomatoes would go well with the grilled bacon and cheddar burgers I was making for dinner. Super simple and fast - here’s how to make them.

Baked Herbed Tomatoes

4 large tomatoes, halved horizontally and seeded
1/2 cup finely chopped onion
1/2 tsp. minced garlic
1/2 cup finely chopped fresh basil leaves
1/2 tsp. chopped fresh thyme leaves
1/2 cup coarse bread crumbs, preferably homemade
2 Tbsp. olive oil, divided
Salt and pepper

Directions:
Arrange the tomato halves, cut side down, on paper towels and leave to drain for about an hour. Meanwhile, preheat your oven to 450°F.

Grab a skillet and place a Tbsp of olive oil in it to warm up for a few minutes, then add the onions and garlic and saute for about 5-6 minutes. Transfer to a small bowl. Combine the remaining ingredients in the bowl.

Place the tomatoes, cut side up, in a baking dish and fill each half with the bread crumb mixture. Bake until the tomatoes are golden on top but still hold their shape, no more than 10-12 minutes. Serve slightly cooled or at room temperature.

#lemonboytomatoes #homegrowntomatoes #itsnotsummerwithouttomatoes