Just like last year, Jon and I were faced with what to do with our overabundance of tomatoes from the garden… and this year, we ended up with a barrel full of Serrano Peppers too. After a bit of research we decided to make hot sauce and tomato ginger dressing. Check out this week’s issue of whatzup to view the recipes.
A Ginger in the Kitchen 
I found out about your blog through the Social Networking Breakfast this morning. Do I need to follow another food blog? Heavens No! But, I love to cook and love to eat, so here I am!
We had an abundance of tomatoes, too, and I made bolognese sauce, and lots and lots of ratatouille (abundance of eggplant), but mostly, we just ate ’em. Nothing like a fresh outta the garden tomato.