Any kind of Tomatoes are hard to raise out here in the desert and I find I can get good quality produce at reasonable prices at Sprouts, a natural foods chain.
I envy those of you who can grow your own.
I had the same problem when I lived in Wickenburg. I found that smaller varieties did better than larger ones. Plum, yellow pear, and grape tomatoes did well as long as I ran the misters on them through the hottest part of the day. The heat makes the blooms wilt before setting so, no fruit.
Now for a few recipes: cut in half and scoop out the seeds, cut out a round of mozzarella with a melon baller. Stuff the tomato with a whole basil leaf and then the Mozz. Drizzle with a little EVOO and Balsamic vinegar. Finish with a grinding of sea salt and fresh ground black pepper. This is a nice presentation for an appetizer tray at a party.
Leave whole and skewer. EVOO, S.&P. broil over a hot BBQ and enjoy with a steak. Works well with any kabob as long as you do them on their own so as not to overcook them.
I like to stuff them with tuna salad and top them with grated cheddar. Under the broiler for 2 minutes or til brown. Kind of like a tuna melt without the bread. (Actually, this works for almost any seafood salad.) Play around with it.
Straight out of the garden is my favorite way to consume. I take a shaker of sea salt out the garden with me. For a little variety I will pick a basil leaf or two and take a bite of each. YUM!!! Dill too.
You can cut them in half and put them in a cellulose air filter and sun dry them for use in the winter. Don't allow them to get brittle though. You want about 3-5 % water content and then store them in the freezer in a Vac Pac bag.
p. s. you can pickle the green ones at the end of the season if you still have a lot on the vine when the first frost comes.
<message edited by boyardee65 on Mon, 08/30/10 4:47 AM>