I’ve had just a bunch of green tomatoes for the longest time, but now my tomatoes are starting to ripen. This is a yellow variety, so it’s a little hard to tell when they’re ready. They do turn red if I leave them on the vine, but once they go red, their flavor declines and they get mushy. Orangish or yellow is best. Even if there’s a little green, they’re still very good. Juicy and fresh and tomato-ey.
But I’m starting to think I might not be able to keep up with the bountiful harvest. They may ripen faster than I can eat them. Mostly, I just slice them and sprinkle sugar on them. Mmm…
They’re so soft that its best to carry them on a tray so the stems don’t puncture other tomatoes.
Sugar? Interesting. I’m a salt sprinkler so I can’t imagine what the extra sweetness is like. That will have to be an experiment – for science! For delicious, delicious science!
HHHHHmmmmmm Sugar and Grandma Royuk Trait!!!! (& me sometimes) <3 Aunt Bev 🙂
Meant “A” Grandma Royuk Trait!!