An abundance of Tomatoes

Over the years Darren and I have talked about having a garden, he would love to have a huge garden with many different vegetables. So this year, we decided to start out small and try our hand at tomatoes and jalapeños. We (Darren) planted about 7 tomatoes plants in planters on our deck. I am so happy we did it this way because I am so very scared of snakes and the chances of a snake getting on our deck is pretty slim. Also, it is more likely that I will help out with watering and harvesting them if I don't have to walk through a garden to get to it. :) We have both enjoyed this and we are very proud.




I thought I would share how we have been using out tomatoes..... ;) They are so delicious, the girls walk by the counter and grab a cherry tomatoe and pop it into their mouth.

When we were in Germany we ate at a pasta cafe on base and I have tried to emulate this one recipe since we got back.... I think I finally have it.

Shell Pasta ( very similar to caprese )

• 2 large tomatoes, chopped
• 2 tablespoons Extra Virgin Olive Oil
• 2-4 garlic cloves, minced
• 3 tablespoons basil
• salt
• pepper
  

Boil shells or whatever pasta you have until done, drain. In a bowl combine above ingredients and mix with pasta. Cut up large chunks of mozzarella cheese and toss in with pasta.
( I am just guessing about these measurements... I really just threw everything in)
This also makes wonderful Bruschetta!!



Mary's Homemade Salsa (Modified)

• 1 28oz can of Whole Tomatoes (drain) or equivalent fresh tomatoes
• 1 can of Rotel tomatoes (un-drained)
• 1 tsp of onion salt
• Juice of 1 Lime
• 2 Cloves of chopped garlic or more
  
• 4 Green Onions - chopped 1 medium onion
  
• Handful of Cilantro - chopped
• Jalapeños to taste - i usually use 1 tablespoon full of sliced jalapeños
  

Place onion, cilantro, jalapeños in food processor and pulse then add tomatoes pulse, then rotel, add remaining ingredients. Chill & enjoy!!! Thank you Mary!!!

Cornbread Salad ( My friends Stacey gave me this recipe)

• 1 (16 ounce) package corn bread mix
• 10 slices bacon* I used real bacon bites
  
• 1 (1 ounce) package ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 (15 ounce) cans pinto beans, drained
• 3 tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 2 cups shredded Cheddar cheese
• 2 (11 ounce) cans whole kernel corn, drained

Stacey puts hers in a glass bowl but I don't have a bowl that would look pretty. Whatever works!

Prepare corn bread according to package directions. Cool, crumble, and set aside.Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.Whisk together the dressing mix, sour cream, and mayonnaise.Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.