The End

This is the last of the Heirloom tomatoes.

They have been safely finishing their ripening in the greenhouse.

I will have a salad for lunch, do the last of the seed saving, and roast a few more tomatoes for Winter enjoyment.

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17 thoughts on “The End

    1. To slow roast them, I just chop them, drizzle with olive oil, salt and pepper…I add fresh herbs when I still have them….roast at 225 degrees (or so) for 3 hours….turn off heat and let cool in oven…then pull off skins and slide tomatoes into a freezer bag. Perfect roasted tomatoes for soups, chilies etc…all Winter long. 🙂 I wish I had a pantry full of “canned” tomatoes, but I don’t have time to can!

  1. I had a picture like that from a year ago…I had more tomatoes than I knew what to do with. And then this year I just had a paltry few. I love your photo, and I feel a little sad. There’s nothing like those heirloom tomatoes! 🙂

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