"Jerry Avins" > wrote in message
...
> Nexis wrote:
>
> ...
>
>> When tomatoes are at their very best, I like to grab the heirloom plum tomatoes
>> from the Vegetable Stand and dice them up with some chopped garlic and a splash of
>> chicken stock and toss that with angel hair and a sploosh of olive oil. Top with
>> some parmesan and asiago, and you're good to go. Sometimes I add shredded chicken,
>> sometimes arugula.
>
> Do you peel the tomatoes? Some purists look down their respective noses at me for
> not straining the seeds out. I'm not that ambitious and my dentures don't require
> it.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

Jerry,

You know, I just chop them up and use them. I never peel them, since they're thin
skinned already and being plum tomatoes, there's not a terrible lot of seeds. They
have tons of flavor and are great with the angel hair. If they were cheaper, I'd try
canning a bunch for winter. They're gorgeous too! Red with orange/yellow stripes and
long and tapered.

kimberly