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As much as I look forward to tomatoes every summer, when I get 4 quarts in the farm share it's a little bit overwhelming!
I made a nut-free fresh tomato pesto with some Sun Gold tomatoes, and used a bit of it on pizza.
You can find the recipe here.
What a delicious reminder! I've been wanting to make your Sun Gold pesto for a couple of months—and finally (finally!) after a coolish, rainy-ish summer, some of my tomatoes are starting to ripen.
Jennifer, I had a couple of tomatoes ripen the other day, plus several quarts in the farm share, so I planned to can tomatoes this weekend. The weekend got away from me, but my daughter was picking a couple ripe tomatoes each day to add to the pile. This morning I was debating between my smaller 'unofficial' canning pot, which can hold 3 quart jars, or the larger canner which holds 7. My daughter went out to see if any more were ripe, and after the 2nd trip told me to come help haul the tomatoes. I've got 5 quarts just finishing up, and I can tell I'll be canning again this weekend. When they ripen, boy do they ripen!
Kirsten: I had a miniature harvest myself this weekend—a smaller crop and smaller tomatoes—but that meant I finally had a sizable enough haul to make a double batch of your tomato pesto. I used sun golds and supersweet 100s, and I substituted a mix of pistachios and pecans (which I had on hand) for the sunflower seeds (which I didn't). I took some of it to a backyard barbecue last night, and it was a hit! I saved some at home to eat fresh and still had enough left over to freeze and enjoy come winter, when I'll be daydreaming of sun golds. It's just delicious—and such a good use for a multitude of tiny tomatoes. Thanks for sharing the recipe!
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