Tomatoes, Tomatoes

My vegetable garden always has three or four varieties of tomatoes:  a beefsteak variety for sandwiches, especially BLTs, a cherry or grape tomato for salads, a roma and this year I went with a yellow tomato.   I absolutely love the flavor of those yellow tomatoes mixed with cucumbers.   A great summer salad.

Yesterday my husband and I picked 3 baskets of vegetables.   The romas were ready and it was sauce time! As I was slicing up the tomatoes, I remembered picking tomoatoes as a kid with my family.   We would have bushels of tomatoes and it became a family operation  to clean, prep and boil the tomatoes into sauce.  Two days of boiling down sauce and then canning.   Last week I made a few quarts of sauce using the crockpot to boil the sauce overnight.

The dehydrator is working overtime, this morning with two kinds of basil, parsley and oregano. My own Italian Seasoning Mix is ready.   Later in the morning, the tomatoes will be boiling on the stove and the sweet smell of boiling tomatoes will permeate the house.   Just one small pot, flavored with onions, green pepper and garlic, all out of my garden!    We tasted the mixture in the evening and the flavor was astounding. We decided it would make great bloody mary’s in the morning!

Bloody Mary Recipe

1/4 cup (2 ounces) vegetable juice.

3 dashes Talulas Hot Sauce.

3 tablespoons (1 1/2 ounces) vodka (Titos).

1 teaspoon Worcestershire sauce.

1 pinch salt.

1 dash freshly ground black pepper.

1 pinch of celery seed

About 1 cup ice cubes.

We thought to garnish with olives, celery or martini onions later….


Vegetable juice

Mixed Romas, yellow, beefsteak tomatoes sliced and boiled down to two quarts

half an onion, 3 green peppers, 1 clove elephant garlic

Boil all ingredients together and put through a food grinder.



Modified Blooming Onion Recipe

For over 15 years, I’ve been eating gluten and lactose free.  In the last two years, I’ve been eating low FODMAPS (See Stanford’s FODMAP Chart for more information).  

Every once in a while, I just want a taste of something that every one else can eat.  I can’t possibly go out to eat this. This was the time when I just had to try to make a Blooming Onion! So I took a recipe that I saw online and modified it to be gluten free and EDTA free. For a first attempt, I think the recipe turned out well.      Unfortunately, it isn’t low FODMAPS, but I just wanted a taste. This recipe did it!  I was able to taste a Blooming Onion and my husband liked it too.


2/3 c. EDTA free mayonnaise ( I used Trader Joe’s)
2 TBSP organic ketchup (no High Fructose Corn Syrup)
1 TBSP siracha sauce
1 TSP smoked paprika
1 TSP chili powder
1/2 TSP garlic power
1/2 TSP dried oregano
kosher salt
1 TBSP horseradish sauce (optional to keep this EDTA free- go without)

Mix all of the sauce ingredients together and refrigerate.


1 large onion
1 egg and cold water scrambled
1 c gluten free bread crumbs
2 TSP paprika
1 TSP garlic powder
1 TSP onion powder
Kosher salt
Preheat the oven to 400 degrees.  Peel the onion.   Slice off onion stem and set onion on flat side. Cut inch from the root down, into 12 to 16 sections or use an apple slicer to cut evenly, being careful not to cut all the way through. Flip over and gently pull out sections of onion to separate petals.
In a small high bowl, scramble the egg and cold water together.   In a second bowl mix the rest of the ingredients.   Dunk the onion in the egg wash and then dredge in the bread crumbs.   Do this twice to get full coverage.  Set the onion on a parchment covered baking dish and place in the oven for 18-20 minutes.