The Joys of Fresh Tomatoes 6/17/2018

This year my fresh tomato harvest has been small and meager thanks to a mouse family that has discovered my garden. I saw one running along the fence line into my neighbors property at dusk the other day, did some research and realized they are why I have exactly NO tomatoes and NO cucumbers. See the beginnings of mice damage here.

Since I only had five tomatoes counter-ripened that were saved a month ago I’ve been choosy as to how they are being used.  There is nothing I love more than the taste of a fresh sweet home-grown tomato. My two simple and favorite ways of using fresh tomatoes that really let the tomato shine are below:

Santa Fe Scrambled Eggs:

This is a super simple breakfast the husband and I enjoy on Weekends. It wakes you up with a nice spicy kick and is a great way to start the day with some protein:



  • 1 fresh tomato
  • 1 hot pepper
  • (optional) 1 sweet pepper
  • Pinch of Salt to taste
  • (optional) a light sprinkling of garlic powder and onion powder.


Dice and pour over scrambled eggs. It almost ends up like pico de gallo just without the onions and cilantro, and it is less liquid. I usually dust the top with a little of the garlic and onion power and we both mix the fresh salsa into the eggs and eat them together. Filling and delicious.

Tomato Sandwiches:

I made these for work last week and it was delicious!



  • 2 slices of your favorite bread
  • 1 fresh tomato
  • sprouts
  • 1/2 avocado
  • small bunch basil
  • Mayo
  • cream cheese
  • a dab of mustard
  • Salt


Make a sauce with equal parts mayo and cream cheese, and a dab of mustard to your liking. Chiffonade the basil and mix into the cream cheese/mayo mixture. Spread this mixture on your bread. Layer a generous helping of sprouts, avocado slices and then the tomato. Sprinkle the tomato with a light dusting of salt and enjoy! This open-faced sandwich is really something special with the home-grown tomato as the star. If you aren’t into the veggie thing I’m sure a layer of bacon would go quite well on top of the sprouts.

I’m counting my blessings that I still have some preserved sun-dried tomatoes in herbed olive oil and tomato butter from last year that I can still use this summer so I won’t be totally without. I also have amazing friends that have given me a load of their cherry tomatoes to enjoy.

I’ll be keeping my fingers crossed that we can take care of the pest problem and get some more tomatoes this fall.


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