Red Tomatoes FINALLY!!! Several of our meals this week feature this beautiful fruit…...and a few Asian recipes in between.

Monday: Heirloom Tomato Pie

I've been waiting all summer to try this recipe, can't wait!

Tuesday: Chicken Yakitori

This was fabulous!

Wednesday: Bacon, Lettuce & Tomato Sandwich

We’ll use Roasted Tomatoes for the T in BLT.

Place 2 cups tomatoes on a roasting pan or glass pyrex. Stir in 1 Tbsp. oil and a large pinch of salt. Roast at 200 degrees, stirring occasionally, at least 3 hours and up to 8 hours (the longer they roast, the sweeter they become).

Thursday: Asian Spare Ribs

These ribs have a great earthy taste.

Friday: Israeli Couscous with Tomatoes and Swiss Chard Pesto

Instead of arugula and pine nuts, we plan to use pumpkin seeds and the overly abundant Swiss Chard in our garden.