aitm wrote: Wed Jun 10, 2026 4:49 pm
I freeze them in one pound bags. Then when I make spaghetti or chili I run them through a blender real quick and toss them in as base. I think cherry maters are the best. Sometimes they can be a bit acidic but a tablespoon of honey calms it down and gives a nice, ever so subtle sweetness to it.
I can't kill these things. But, yeah, they are delicious. A touch of honey sounds like a good idea. Have some sort of medium-sized, yellow tomatoes that are very hardy. Have no idea the variety as they came from a seed assortment pack. I just started some yard-long beans in my dead lettuce beds.
