After two weeks of vacation (more on that to come!), the state of our tomato plants makes it pretty obvious what’s for dinner. And lunch. And, anyone want tomatoes and eggs? Anyone?
We’ve been munching on tomatoes and feta (add some basil), spicy salsa and slurping up tomato soup.
HOMEMADE TOMATO SOUP
1 medium onion, diced
3 cloves fresh garlic, diced
1T olive oil
6-8 tomotoes
1 hot red pepper, chopped (optional)
2 cups water
1/2 cup milk or soy/rice milk
1t salt
coarse pepper to taste
6-8 leaves fresh basil (chopped)
Saute the onion in the olive oil on medium heat until browned (5-7 minutes). Add garlic and saute another 2 minutes. Cut up tomatoes in chunks and add to pot. Add water, salt and pepper. Bring to a boil and then let simmer at least 20 minutes. Add milk and basil. Serve with shredded cheese and tortilla chips.
granoladox.com 
Looks divine! Shabbat Shalom!
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I know the feeling of feast and famine. This year, my grapes were the biggest challenge. Millions of them! I took it easy on the tomatoes this season. I only planted two so the harvest has been perfectly manageable for me and I’m not even getting burned out this year! But, good lord, those grapes!!