Over 12 lbs. of San Marzano's, 27 lbs. of Cherokee Purples, and nearly 20 lbs. of cherry tomatoes (so far). Despite that episode of blight in mid-August, this year's tomato harvest had us eating them just about every single day this month and I ain't complaining. It wasn't/still isn't that big of a deal to find creative ways to prepare them, but it does help that we love pomodori that much! If anything, the humble tomato aced the category of Best Supporting Ingredient. Some photos of how I put all of those love apples to good use.
In sandwiches: MCPELT (mortadella, coppa, pepper, eggplant, lettuce, tomato), BLEEPT (bacon, lettuce, eggplant, egg, pepper (bell), tomato). Oven and sun-drying and saucing.
Pizza sauce (plus 4 types of cheese!) and with french moules de bouchot. In so many dishes of pasta and in a sformato di ricotta.