If you don’t start your own vegetable plants — like I usually forget to do in March, you’re probably like me and purchasing starter plants from a local greenhouse. The problem I always run in to — especially for cherry tomatoes and peppers, is they’re usually packaged four to six plants to a flat which is way more than I need. Luckily, another customer felt the same so I happily gave half of them away right at the checkout this year. Still, I ended up with too many, particularly when a few plants returned on their own. (I never have the heart to rip out and discard these orphans.)
But, I do toss tomatoes that split on the vine which turned out to be about a third of the crop this year. After giving plenty away, making some tasty bruschetta, salads, and popping into the juicer for some added Lycopene, I’ve frozen several bags for when I’m puttering in the kitchen on a cool autumn Sunday.
This week I added some of those fresh tomatoes and red bell peppers to a meatless version of a southwestern pie that I make this time of year:
Have fun with the ingredients. Try it for dinner tonight and let me know how you like it.