We yielded one (yes, that's the number 1) tiny yellow pear tomato this year, and had to buy summer tomatoes from local growers. We've been having a ball making all kinds of tomato recipes... clams with tomato and basil, and tomato confit, and last night, roasted tomato and summer vegetable panzanella.

I've yielded one, tiny, but delicious tomato to date. Seattle's summer had not been good to my crop. http://atworkathomeandabroad.blogspot.com/2010/08/only-one-so-far.html

After the meager harvest due to last years' blight our CSA is blowing up with tomatos this year. We just accidentally allowed a whole pint of gorgeous cherry tomatos to turn bad. One night this week will probably be dedicated to cooking down & freezing the ones we haven't eaten yet, so we can keep up with the harvest!

I don't grow my own but have been getting some real beauties from the farmer's market and my mother's garden for the last 6 weeks now. I have two big bowls cherry tomatoes on my counter: sungold and sweet 100s in addition to larger varities of various colors and sizes along my windowsill. The last two Sundays I slow roasted some romas to eat throughout the week. Delicious. I can't get enough of tomatoes this time of year.

I've been growing/picking and buying tomatoes every week! I've eaten feta and tomato salad non-stop!

We are receiving a supply of tomatoes from our neighbor's garden - it's fantastic! I'm eating them whole, just like apples, with a sprinkle of salt - the best way!

I thank my neighbors by making them cupcakes!

In Philadelphia, after a slow start to the tomato season, I've been able to harvest a few reddish-green Tiny Tim varieties. They seem reluctant to turn the trademark red hue, though. My CSA has been providing lots of varieties so I've been roasting, adding to grilled cheese sandwiches and all types of salads.

When I saw the photo of those tomatoes pop up in my reader, I thought for a moment that the post was from my own CSA's blog!

That's exactly the way many of our tomatoes look. However, I went out to do some picking last night, and it occurred to me that the heirloom tomatoes seem to be suffering less from those drought-induced cracks than the "regular" ones. Is that just my observation or is there something to that?

I've been roasting my cracked tomatoes and after an hour of slow cooking on the barbecue, the skin deficiencies are totally unnoticeable.

Glad to hear that mine aren't the only cracked and ugly tomatoes!

I had a few come in early, and then nothing for the past month. Just now, a few are starting to ripen. And I can not wait to eat them!!

Bustin' loose in Chicago! Just picked the most perfect looking, softball sized yellow tomato this morning. Have been picking the same variety with the same cracks as yours pictured above! But mostly it has been raining black cherries and sungolds. Visited my "country" garden yesterday and have hundreds of green san marzanos and some gigantic green pineapples. Hoping that I get a good yield on the ones in the country because the other tomatoes are getting some sort of rot on the sides of some of the fruit--not b.e.r. but something else. Overall though, amazing year for tomatoes! The opposite of last year. Oh, there is even one specialty farmer out here that is having fire-sale pricing on their harvest. 100# or more orders are priced at $2 per pound!

Our CSA had issues with blight last year as well, but this year things are great! The weather has been perfect tomato growing weather, plus no diseases. I actually am getting more tomatoes that I can manage!

Mine are finally starting to ripen. They are tiny, and a few are cracked, but most look quite beautiful... well, those that aren't being eaten by varmints. So far the yellow taxis and romas have been coming in, with black cherry tomatoes starting to ripen. Now I'm just waiting for the orange Russians to see how they turn out.

Our CSA boxes have been coming with at least four different types of tomatoes lately.

Caprese salad, all the time.

I work for an organic farm, so the tomatoes are producing like crazy!

I'm currently roasting them in my oven for about 2 hours...they become this sweet and still tart snack. They're great for sandwiches, pizza toppings, or if you add a little pasta water, makes a great pasta sauce!
I also make bruschetta with it to go with my focaccia recipe.

To me, there is nothing more delicious than a ripe heirloom tomato. I eat them in very simple sandwiches -- few ingredients to distract from the tomatoes. Ina Garten has one recipe where she just puts heirloom tomatoes and herbed mayo (basil, garlic, lemon) on thick country bread and calls it a day. That is fabulous, as is goat cheese, heirloom slices, and a drizzle of olive oil.

Grape and cherries are also fabulous -- again, especially in season. Sungolds are my personal fave. The grape ones you buy at the grocery store are good, but they're actually TOO sweet -- it tastes unnatural.

My boyfriend doesn't like raw tomatoes at all, even when they are fresh and in season. It's perhaps the most boggling thing about him.

art, you probably have blossom end rot due to a lack of calcium in the soil. you can prevent this next year by adding one crushed eggshell to the hole when you plant your tomato. right now you can sprinkle a little epsom salt on the soil surface, and dissolve one calcium vitamin in water and pour around the root crown of your plant.

You guys are killing me. I got ONE tomato off my home plants - oddly, it's a plant that survived over from last year.

And my CSA has been a big tomato bust. We got a little bag of tomatoes for maybe four weeks, tops. I know that's the risk/reward part of CSAs but oh, I kept waiting for the bounty and now they already seem to be done.