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Am I the only one that has one that looks like this? Is this not why God invented them?

I thought thats why you asked for paper...not plastic once in a while.

Aside from using it to start the stove anyway...

Cool, wish we could get a decent tomato crop here but alas the heat and bugs always seem to win. We did get a bunch at the farmers market and can them last week though.

I really miss home grown tomatoes. To hot here to get a good crop.

Have you tried any of the heat resistant varieties?

I plant those this time of year when the first ones play out.

Our left over ones, we chop and mix with seeded, chopped jalapeños, a little extra virgin olive oil, cook them down a bit and into quart ziplock bags then into the freezer for homemade Rotels.

Quarter them up then liquify them in a blender. Put about a gallons worth in a pot on the stove. bring it to a slow boil then add a half cup of olive oil and a tablespoon or so of oregano,...a few dashes of salt and garlic powder. Stir it continuously with a long handled wooden spoon until it boils down thick enough that the bubbles start spitting the sauce out of the pot. (around an hour or so) It will be a little more than half the volumn you started with when it's boiled down right.

Stir fry 2 lbs of ground chuck. Pour off the grease then drain it in a bowl lined with paper towels. Add the ground chuck to the sauce.

Boil some spaghetti for 9 minutes. Drain then rinse the spaghetti with cold water.

Cut some thick slices of italian bread. Put some butter and garlic powder on it then toast it in the toaster over.

Pour the sauce over the spaghetti then eat until you think you're going to pop.

Best spaghetti ever.

Sounds ratdamnedgood, Bristoe.

It's pretty simple. I used to raise a fair sized tomato patch years ago. I'd boil down some spaghetti sauce, bag it in freezer bags, freeze it and eat it all winter. Kids love spaghetti but they make a hell of a mess when they eat it. My three kids ate a lot of spaghetti when they were little.

My tomatoes are just starting to come in now. It looks like were going to have a good crop, but I've been hauling water to them since the beginning. It's very dry here this summer.

back when we had plenty of squirrels but few if any deer, we raised oxheart, and marglobe tomatoes mostly, and sometimes rutgers. boil the skins off, and place in freezer bags. eat all winter, good and good for ya.

I like that, remember that from when I was young. Here is a pic of the entrance to our new home we move in sept

Have a few that should be on the sill, but they will probably go straight to salsa

We eat about 9,10 a day. Cant keep up.

Just snapped this pic 5 mins ago



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Tomatoes are great but I'm pretty sure God invented window sills for pie.

I like the way you think.

So a hobo can steal them?

And that is why Shotguns and Rock salt were invented.

Beautiful partsman!

YEP!

Tyvek?

I

Yeah, I've already made 2 gallons of sauce, going to make another batch tomorrow.


Same story every year, you eventually get overrun with the dang things and this time of year you can't give away a tomato.

I love one sliced on the side with eggs in the morning. Not to mention the tomato sandwiches and BLT's.