My tomatoes didn't begin to ripen until September 15th, almost a month behind schedule. We were into October and I still was waiting for the majority of my tomato crop to approach ripe. Then frost warnings were issued and I knew I had to take action! So the dear husband joined me in a tomato picking frenzy. We picked only the paste tomatos. Good-bye Brandywines!! (sniff, sniff) We had 18, count 'em 18, flats of green tomatoes packed at least 2 deep. I set up shop in the garage, right in there with all the engine parts, and let nature take its course.
Then once a week, I go through each flat gathering the ripened tomatoes.
What does one do with all these tomatoes? Well, for starters there is a wonderful bruschetta...
Annie's Best Bruschetta
1/4 cup olive oil
3 cups diced fresh tomatoes
1 bunch (or 4 packed TBSP) chopped fresh basil
10 cloves minced garlic - yes, it's a lot of garlic so you can cut back if you need to
1 cup grated Parmesan cheese
Toss gently and refrigerate at least 1 hour for flavors to blend. Serve on piping hot, fresh from the broiler, sliced French bread. Taste, and then weep as the flavor explodes in your mouth.