All About Tomatoes
Posted: | Categories: Substack Archives | Tags:substackEvery good tomato I eat, I save the seeds. Next year, I’ll have a tomato farm on my roof!
Here’s how to do it:
Put the seeds on a paper towel to get some of the gunk off.
Transfer the seeds to a glass with filtered water and let sit for 2-5 days.
Remove the seeds that float (those aren’t good) and keep the ones that sink.
Strain out the water and put them on a plate to dry.
Once the seeds are completely dry, transfer them to an envelope to plant next year.
Enjoy delicious tomatoes again and again!
In the meantime, go to the market and look for the most delicious, reddest tomatoes. (There are more tips for making summer produce last here!)
My new tomato knife has been the MVP in my kitchen (for obvious reasons).
I made four giant jars of pickled peppers on Thursday using these jars and lids—they’re great because they don’t rust.
We’re getting ready for back-to-school, so I got new diaries for my daughters.
Want to meet me and make a cupcake together?! Enter to win by commenting your dream cupcake here.
This is the best salad ever. That’s all.
When you want the bright flavors of a Med chop with hearty grains.
One of my go-to recipes. Simple, delicious.
A little variety for all those heirloom beefsteaks you come across this weekend.
