And that's only half of the first row (minus all the tomatoes the pheasants ate.)
What am I going to do with them?
Glad you asked. See below the pictures.
Update: Hubby (bless his heart) has picked the rest of them. To give you an idea of how many tomatoes there are, the newest full bowl is 16" in diameter.
After holding out the best for fresh eating the rest will be made into roasted spaghetti sauce. The original recipe calls for cherry tomatoes, but these full size ones will work just dandy.
- Preheat oven to 375 degrees
- Wash and slice the tomatoes into pieces about 1 1/2 - 2 inches
- Add a bunch of peeled garlic cloves
- Put them on a rimmed cookie sheet or baking pan lined with parchment paper
- Drizzle them well with olive oil
- Sprinkle with Balsamic vinegar (it must be Balsamic)
- Toss the whole thing with your hands (fun!)
- Roast in 375 degree oven for about 45 minutes
- Add fresh oregano and basil if you have it. If you don't have fresh herbs, a sprinkle of Italian herb blend before roasting is okay
To roast cauliflower
- Heat oven to 450 degrees
- Cut up cauliflower into flowerets
- Put them in a resealable plastic bag and add a bunch of olive oil to coat. Pretend it's a maraca and give it a bunch of shakes. Shaking your booty at the same time is optional, but encouraged.
- Put them in a baking dish and roast for about 25 minutes.