This was a lousy year for growing tomatoes: the summer started hot spurring a lot of plant growth, but turned cooler, meaning few fruit ripened on the vine, and the ones that did were all chomped by squirrels. All of them, I mean it. I got like four ripe tomatoes all season off of five plants. And then an early frost came, and I harvested all the green tomatoes over a reasonable size. Made fried green tomatoes, thought about making a green tomato curry… but then they started ripening in the basket. In past years, this has led to raised hopes being dashed as they rotted faster than they ripened, but I got at least six decent, juicy tomatoes in November and December from the early harvest. These weren’t even ‘breakers’ with a little red on them, they were grass-green when I pulled them in.
The pictured sandwich isn’t actually the last tomato, it was third-to-last, with the other two going into a salad, and another similar sandwich of twice-leftover curried turkey salad: there was a lot of meat on the carcass after making stock, so I pulsed that in the food processor with some of the onions and carrots, then added a big portion of S&B curry powder (the best for this sort of salad) and a dollop of mayo. The sandwich is on toasted sourdough, with scallions, jalapeno, and of course, sliced tomato.