On Sunday, I harvested 16 pounds of tomatoes from my tomato patch. I picked 13 pounds last week, which were partly devoured on BLTs, with cheese and wine, and in salads before the rest were processed in pints for the most honored sauces.
This brings my season total up to almost 30 pounds, as I didn't weigh the first few I picked earlier. There's probably a good 20-25 more tomatoes ready to be picked even as I type...gotta love it! This batch is destined to be sliced and mixed with some fresh basil, mozzarella, olive oil, and balsamic vinegar. What is left over will be made into salsa. So far, my favorite has been Early Girl in taste. There are two German Johnson's in this batch that are heirlooms and I'm curious to see what they taste like.
Unfortunately, all of my winter sowed tomatoes weren't mature enough to make it into the garden beds and are being grown in pots. I didn't think they would make it, but surprisingly they are doing just fine. They have set fruit, but they won't be ready for a while. Next year, my goal is to only grow tomatoes that I grew from seed. No store bought transplants, even if that means I go without.