What to do with all these glorious tomatoes ripening at once? Slice them, dice them, stuff them, roast them. Eat them raw in salads, sandwiches and by themselves. Eat them cooked in soups, sauces and on homemade pizza.
Chop them in a ratatouille of onions, garlic, zucchini, peppers and herbs. Serve as bruschetta—raw chopped tomatoes with garlic, balsamic vinegar, fresh basil on toast or pasta.
And don’t neglect those sweet golden gems. Treat them just like the “big boys”—or pop them right in your mouth like the juicy fruit they really are!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
