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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.
Cook or be cooked!! This heat can't stop #CasaDeAguilar
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Brianne Did you use a slow cooker for the chicken? I started using mine after so long - with a lot of the same spices, with the bone in the chicken, and it was so moist and flavorful!
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MrsXtina I have been using my slow cooker a lot, but I used a pan for this one. I marinated it in the morning with my spices and olive oil, so when I got home, it was ready to go! Plus, I didn't have to add...
It's a labor of love. Hot, sticky, baked drumstick love.
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JoanneG The chicken looks amazing. How long did you bake it for? I also love snap peas in any salad because they add a sweet crunch. I bet this tasted amazing.