On Saturday I got 5 pounds of Roma tomatoes at the Farmers Market. I divided them into the ones I was going to blanch and skin and freeze – the less-perfect ones with a few more blemishes – and the ones I was going to quarter and slow roast in the oven. For dinner, I roasted one of Matt’s chickens on the grill, and made corn bread with fresh corn kernels, and Italian green beans cooked with some of the tomatoes, diced fine, and onion. In the confusion, I mixed up the tomatoes, dropping the ones I had planned to roast into the blanching water, which meant I reserved the less-perfect ones for roasting. But everything seems to have worked out just fine. The beans were especially yummy, braised with the tomatoes, and the roasted tomatoes were equally delicious on crackers with aged Gouda for a snack this afternoon. And we’re going to have really good chicken enchiladas some other night this week.
