Easy Baked Cheesy Garlic Bread Tomatoes Recipe
Easy Baked Cheesy Garlic Bread Tomatoes Recipe – another Take on Sliced Tomatoes
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Category Archives: Vegetables
Baked Parmesan Tomatoes Recipe | Eating Well
End Of Season Advice for Tomatoes
Here in the Inland Northwest, our weather is extremely variable.
Here are several ways to motivate your tomatoes to ripen their fruit. Remember that the plants main purpose in life, is to procreate and it panics when you do one or more of the following:
Cut back on watering
Shovel pruning – cut the roots about a foot from the plants on two sides. If it’s really late in the season, do all four sides.
Start picking off extra blossoms. One caveat: if it is a cherry tomato leave them alone since they take very little time to go from blossom to ripe fruit.
Pick off tomatoes that you know aren’t going to have enough time to get big enough. These would be the very large, whopper size tomatoes such as Mortgage Lifter, Aussie, Big Rainbow, Rose etc.
Pinch off growing tips as to focus their attention into ripening what they have
Watch the weather like a hawk protect the plants with row cover, bed sheets, tarps, blankets, anything to keep the frost off the fruit. 
Here we have used blue tarps.
Once frost touches the fruit they will rot rather than ripen.
This what a frost damaged tomato looks like.
Before a hard, plant killing frost, pick all green ones and bring them inside, most will ripen, the rest you can use for fried green tomatoes or a green tomato relish.
Bell Pepper Deliciousness
Tomato Problems and Solutions: Sunscald
I’ve been receiving emails from my customers along with a pictures of some of their tomatoes, asking questions about what is it, what to do about it, etc. I thought I’d share them with you, one at a time, since it’s a good bet that you may be dealing with some of the same issues. This hot weather we’ve been having here in the Pacific Northwest (East of the Cascades), has been making us and our plants a little on the moody side. So here goes…
Customer Question and Picture:
Any idea what this scarring is on the sungold cherty tomatoes. The first couple of weeks of picking was OK but we noticed this several days ago and the scars are spreading to many now. Thanks for your advice.
My Answer:
That looks like sunburn to me. It’s kind of papery, white and then it damages the fruit. If you don’t have enough leaf cover to protect the fruit, try getting some shade cloth or row cover and laying it lightly over the plant.
Sunscald or Sunburn, occurs particulalry during hot, dry weather when the tomatoes (and peppers) are exposed to direct sunlight. It can happen if your plant has sparse foliage, heirloom paste tomates often have sparse foliage or if you have defoliation from leaf spot or blights or you’ve pinched out too many leaves and auxiliary stems. (That is one of the reasons I don’t pinch out the suckers on my plants). Since this is physiological (physical cause) rather than a disease or a fungus,it won’t jump form tomato to tomato. Use a row cover, such as Remay, or shade cloth to cover.
Bruschetta | The Pioneer Woman Cooks | Ree Drummond
How My Vegetable Garden is Growing
Here are some pictures of my tomatoes, squash and peppers among other things.
These are my compari tomatoes given to me by a customer. Yummy.
A zucchini squash called Eight Ball Forty Niner, both are perfect for pots.
Unripe, Sweet Carernos and Speckled Roman, both striped tomatoes
This is a Giant Marconi that isn’t so giant…yet!
This is Sun Sugar, a golden cherry tomato and Juliet, a grape shaped cherry. These are the first on the plants to ripen. The Sun Suagars are supposed to give Sungolds a run for their money. We will see. The Juliets are terrific, they have a “tomaotey” taste and thicked skin than most other cherries, which makes for a delightful pop when you bite into it. It also means they don’t split their skins when it rains.
My pride and joy, a Hale’s cantaloupe. It’s about the size of a football now and started veining. The first one I gott fruit from. I’m pretty sure it’s because it’s in the greenhouse where is hotter than blazes. That’s also why, there is something thing attacking it besides powdery mildew. Looks like rust. I must do some research on what the problem is.
The Letter of the Day is N: “N” is for Nebraska Wedding and the North Star Bell Pepper
For those of you who might have gotten the post iwth a red tomato, all I can say is WordPress is fast. I noticed it was the wrong tomato and changed it out to the appropriate yellow pic but apparently not fast enough!
Nebraska Wedding
I know these are yellow…again. We grew these for the first time last year and I was impressed. No cracking, great flavor, decent size. I am beginning ot think I have a an obsession with yellow and gold tomatoes. didn’t set out to do that but when someone asks me my favorites, most of them seem to be that color. In the reds and pinks, my faves are Rose, Mortgage Lifter, Aussie, Willamette, Sweet Treats, Black from Tula and Sub Arctic Plenty to name a few. Ok, so maybe I do like more than the yellows!
An old Great Plains heirloom Produces huge, globe- shaped fruits of a deep orange color, weighing up to 10 oz. each. Vigorous plants yield a heavy, concentrated set of fruit. In the old days The seeds were givento the married couple to help them start their lives and start their farm together.
80 days
North Star
Extremely early, and ideal for short-season areas. Plants are particularly well adapted to set blocky fruit even under unfavorable conditions. Deep green fruits become bright red at full maturity.
For more information on these and other varities, check out my website at www.thetomatolady.com
The Letter of the Day is J: “J” is for the Tomato , Jetsetter and the Pepper, Jimmy Nardello,
Jetsetter
Short season gardeners especially will be happy for this variety that doesn’t sacrifice size or flavor for early maturity. Tomatoes are at least 8 ozs. and often larger with really good, rich flavor. Yields are plentiful on vigorous plants that have lots of disease resistance. VFFNTA Indeterminate, 64 days
Jimmy Nardello
I love these peppers, they look fiery hot but they arent.
From the small village of Ruoti in the Basilicata region of southern Italy, this heirloom was brought to the states, and introduced in 1887. 
These are a popular frying pepper.
Growing 20-24″, these plants produce loads of long, thin peppers, up to 10″ long.
The peppers are delicious and sweet. Cooked in a little olive oil, and grilled or fried, or chopped and used raw in salsas and salads.
These peppers are perfect for pickling or drying.
The Letter of the Day is F: “F” is for Tomatoes, Fiorintino (Costoluto) and Fireworks
Fiorintino
My description on my website: A fantastic old Tuscan Heirloom variety with dark red skin and juicy delicious flesh. Shaped slightly flattened with fluted shoulders. Fruits are typically about 8 ounces, with a smoother shape than the heavily ribbed Costoluto Genovese. The flavor is high in sugar with excellent acid, making for outstanding taste that’s wonderful fresh or made into sauces. Fusarium resistant too!
My Notes: These were prolific and most were of a medium size. The taste was pretty good too. I liked to cut their tops off and stuff them with chicken salad. The fluted edges really stood out. Great for cooking and salsa.
Indeterminate, 80 days
Fireworks
My description on my website: This is one of the largest, earliest red slicing tomatoes available, and it has excellent flavor. Fireworks is an exceptional variety. Its bright red fruit are 6 to 8 ozs., round with a pointed tip, and borne quite heavily on vigorous plants.
My Notes: One of the earlies that is an indeterminate and a larger tomato which is unusual for an early tomato. Jetsetter and Siletz are all a good size. I will be growing it in my garden for myself this year. I had so many customers who raved about it’s size and taste that I need to see it for myself!
Indeterminate, 60 days
Notes From The Tomato Lady 