Picking more tomatoes daily, and the days are getting shorter. The hens are putting themselves to bed earlier and earlier. Speaking of hens and tomatoes- I made a wonderful Frittata recipe last night, combining a green olive/roasted red pepper recipe with another for this. I used a big cast iron skillet with the following...
Nancy's Frittata Recipe-
1 1/2 cups fresh sliced tomatoes
1/4 cup bacon
1 yellow onion
1/2 cup chopped green, stuffed olives
3/4 cup roasted red peppers
1 teaspoon dried thyme
pepper (I use a lot)
Preheat oven to 400 degrees, add 2 tablespoons oil to cast iron (or heat proof) skillet, saute bacon, onions until tender, then add peppers and olives. Mix eggs, cream and pepper well, add to skillet, add tomatoes slices on top. Cook on medium high until about 1/2 way firm, put in oven. Bake about 10-15 mins. til completely firm. It was awesome combined with hot, fresh rosemary bread (my fave) from costco. YUMMY, and keeps well for leftovers. Watch out for salt, the olives and bacon are enough. You could add cheese to this but it was plenty filling. Enjoy!