With so many tomatoes, I’ve developed the daily tomato sandwich ritual. It’s a great way to use your tomatoes, dill, and lettuce. Our favorite sandwich involves a hearty toasted, grainy bread, sliced tomatoes, red onion, fresh dill, and crisp lettuce. You can use a vegan mayo (it’s good!) or regular. Make sure you add lots of salt and pepper to your sandwich. Delicious!
I also love making oven-dried tomatoes with all my Roma tomatoes. Once you’ve collected enough from your garden (or, if you’re like me, your neighbors offer gifts of surplus tomatoes), simply slice, remove the seeds, and add salt. Place on a baking sheet at 250 degrees for several hours. Check each hour to see how dried they are. Then, you can store them in the fridge, freeze them, or eat them right away with a little olive oil and fresh basil. All winter, I’ll use use the stored dried tomatoes in sauces, in sandwiches (see above!), and on our pizzas.
