Tomatoes 2

Can one have too many tomatoes? Can one have too much fun? Even when a friend showed up today with two grocery sacks of tomatoes (while another friend and I were making 30 jars of peach jam), her offerings were greeted with delight. My jam-making friend shared the information that the small plum tomatoes, of which there were a lot in the sacks, can be tossed whole into freezer bags and frozen. She said to partially thaw the bags, then chop up the tomatoes. No muss, no fuss, great chili in January.

Earlier this week, I sliced up the motley crew of ‘maters I had lying around – yellows, pinks, greens, reds. I put olive oil in a 9- by 13-inch baking dish. Then, I layered sliced zucchini, eggplant, onion and green bell pepper, with a sprinkle of canned breadcrumbs, basil and oregano, a little garlic, and more olive oil, of course. I topped it all with the sliced tomatoes, more olive oil, breadcrumbs, herbs and Parmesan cheese. I baked the casserole in a 350-degree oven for about an hour, and it came out like a baked ratatouille. Great even the next day. When I make this again, and I will, I might do more layers and tuck some tomatoes into the middle. Be sure to slice the zucchini and eggplant lengthwise – it fits into the rectangular dish better. No need to peel any of the vegs.

What are y’all doing with ‘maters?

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