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mirasingh 8yr This happens to me all the time because I always over-buy tomatoes. Slice and toss the moldy parts. If you have more than one, these are great for a shakshukah. You can also make a tomato jam like this one http://cooking.nytimes.com/recipes/1017532-tomato-jam -
sugardetoxme 8yr I always do tomato sauce or gazpacho! -
olivettefarm 8yr Tomato jam or chutney are top on my list! Storing your tomatoes in a cool, dark space will help slow down the ripening/over-ripening process. -
JenniferEmilson 8yr Roast them in the oven, sliced with a little olive oil, Rosemary, salt and pepper till just charred. Rough chop or quick whiz in the food processor. Store in freezer bag till you want to make roasted tomato soup or sugo.
Chicken and rice
Day 2/5: Eat 3 Servings of Fruits & Veggies Per Day Level II
This challenge definitely inspired me to add the veggies to my standard "egg whites on toast"
Day 1/5: Eat 3 Servings of Fruits & Veggies Per Day Level II
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boxboxbetty Yes!!
Monday night out! Roasted lamb, a la David Burke! Mmmm!
davidburkekitchennyc.com
David Burke Kitchen
Lamb served with olive oil whipped potatoes, grilled pea leaves, rosemary gremolata, and natural jus.