Our tomato season seems to be drawing to an early close due to rampant blight (the picture below is from a few weeks ago -- today all the lower leaves are brown and crispy.) It's necessary to enjoy our Cherokee Purples and other ripe fresh beauties while we still have them. All too soon we'll be in tomato withdrawal.
So I did what any right-thinking tomato fanatic would do -- had a tomato sandwich for breakfast...
And for lunch, the ultimate pimento cheese sandwich -- made sublime by the addition of basil and tomato. (First suggested to me last year by Vagabonde.) Totally amazing flavors.
All afternoon a big pot of tomato sauce simmered on the stove -- the rest of the current batch of ripe tomatoes, peppers and basil from the garden, onions and garlic. Some went on pasta for supper and the rest went into the freezer, to bring a bit of summer to our winter fare.
A hint of Fall is in the air. It's time to clean up some of the garden beds that are done and make room for fall planting -- lettuce, chard, beets, kale, and collards.
And time for a few more tomato sandwiches. Plus, Sam over at My Carolina Kitchen has just posted some really tantalizing recipes for heirloom tomato tarts...
Gather ye tomatoes while you may, as the poet (almost) said.