I think we all agree with the Georgia born humorist, Lewis Grizzard - "It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."

Tomatoes were one of the mainstays in our prolific garden in the Pacific Northwest.  The rich, healthy soil that we were blessed with was amended with compost from our professional compost bins that Dan and his Dad had built for me.

We shopped to find the best variety for our climate, kept an eye out for Tomato hookworms, mulched and made sure my tomatoes had the right companions – basil, carrots, chive, cucumber, garlic, marigold, nasturtiums, onion, parsley, and  pepper.

Here in our sandy Colorado soil, it has been a bit of a struggle.  This year I added extra lime; and now that we have a compost maker (store bought,) I have also added additional organic fertilizer.  I’m hoping for some improvement.

No matter whether we've had homegrown or store-bought tomatoes, we always try tomato recipes.

Here are a couple of recipes from my collection for you to enjoy.

**********************************************************

Tomato Chutney - Nepali Dip  (Recipe)

Ingredients:

2 tsp. vegetable oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
1/4 tsp. fenugreek seeds (optional)
1 clove garlic, minced
1 green chili, minced (optional)
4 tomatoes, chopped
1/2 tsp. grated ginger
Pinch turmeric powder
1/3 tsp. chili powder (optional)
1/4 tsp. sugar
Salt, to taste
Fresh coriander, chopped

Directions:

1. Heat the oil and the mustard, cumin, and fenugreek seeds.
2. When the seeds begin to splutter add the garlic, green chili, and chopped tomatoes.
3. Cook on medium heat for 10 minutes, stirring frequently.
4. Add the chili powder, sugar, and salt and stir well.
5. Transfer to a blender and blend the mixture to a smooth paste.
6. Transfer to a serving bowl and garnish with the chopped coriander.
7. Serve at room temperature.

Note:
• You can substitute this chutney for salsa.
• This chutney is used as a dip for momo’s (Nepali dumplings)

Date and Tomato Chutney (Recipe)

Ingredients:

1 tbsp oil
½ tsp mustard seeds
1 medium onion, minced
1 inch ginger, minced
1 cup pitted dates, roughly chopped
1 large tomato, skinned and chopped
½ cup tomato puree
1 tsp chili powder (to taste)
½ teaspoon ground cloves
¼ cup cane sugar
3 tbsp malt vinegar
Salt to taste

Directions:

1. Heat oil and add the mustard seeds.
2. When the seeds begin to splutter, add onion and ginger.
3. Sauté for a couple of minutes.
4. Add the dates and tomatoes.
5. Add the rest of the ingredients.
6. Stir to mix well.
7. Reduce the heat and simmer for approximately 30 to 40 minutes- until the chutney thickens.

Note:
• If it is too thick for your taste just add a little more vinegar or tomato puree.
• You can substitute raisons for dates.
• This chutney is good on rotis or on toast.