I could not pass up posting this photo of three sliced tomatoes: one that is orange when ripe, one green when ripe, one pink when ripe. Isn't that plate amazing? This is why we garden. That and the other ripe tomatoes I just dropped into boiling water for less than one minute. Now the skin will slip right off and I can slice them in half horizontally, very gently squeeze out the seeds, and make pasta sauce with the "meat."
