A co-worker sent me a Tweet yesterday making fun of the yearly backyard tomato drama. I can’t quote it directly in this family-friendly space, but it went something like this:
Wife: Look, honey, I think I see a tomato starting!
Wife: Look at all these (!@#$) tomatoes! Eat some of them, you (!@#$)!
That’s pretty much where we are at my house. I have a measly 7 pints of tomatoes canned, but about a year’s worth to go. And that needs to happen, like, yesterday.
But yesterday I wasn’t feeling well, I got home late, and we had a thunderstorm for about 15 minutes, making it unwise to go out into the garden to pick — during those 15 minutes.
But at least I’ve done one batch, right? That’s usually the hardest one.
I don’t know what happens when other people can, but when I do it, I always have a leftover tomatoes that won’t fill a whole canner, and I don’t have time (read “desire”) to do a separate batch just for a few.
I also don’t feel like cooking a real dinner after/during canning.
So this time, I used the leftover prepped tomatoes to make this Fresh Tomato Soup from SparkPeople, and paired it with lightened up grilled cheese sandwiches, using 2 percent cheese and butter spray on the outside. Sometimes I use Arnold’s Sandwich Thins, but we had a loaf of plain white bread (don’t ask) we had to use up.
Turned out to be a lovely way to eat up some loose ends.