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Tomato Takeover

September 21, 2012

Yesterday we canned six quarts of tomatoes from our garden here at the 1900 farm. We grow heirloom varieties, which are delicious. It’s been busy here, preserving food for the winter time. Tomatoes are really delicious, but we couldn’t have possibly eaten the two giant bowls that our 25 tomato plants produced this week. We even found several different ways to prepare them. Such is the nature of tomato season.

The first big round of tomatoes out of the garden.

Is anyone else suffering from tomato overload? Do what we did and pull out the water bath for canning, or try this recipe that we use during the 1900 dinner season; it’s a favorite.

Escalloped Corn and Tomatoes

2 cans tomatoes, drained, or equivalent of fresh tomatoes

1 can creamed corn

1 can whole kernal corn

2 eggs

1 teaspoon pepper

2 teaspoons sugar

2 Tablespoons flour

Mix these thoroughly and put in baking dish.

Crumb Topping:

1/2 cup butter

1/2 teaspoon garlic powder

4 cups bread crumbs

1 chopped onion

1/2 cup parmesan cheese

Saute butter, onion, and garlic. Take off stove, add remaining ingredients, sprinkle on top of corn and tomatoes. Bake at 350° for 1 hour.

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