Serious Eats: Talk

have oodles of heirloom variety small tomatoes .....

As I've mentioned before, I'm working at a B and B this summer. The owner has a huge garden out back in which he has grown.... tomatoes.... and nothing but. I just picked a huge bowl of yellow perons (sp?) and other small tomatoes. I have a bucket load more in the fridge. I'm on my own for three more days - what can I do with these? Seems to me I could make a tomato relish of some sort that we could serve alongside the eggs we prepare? What do you think? Can anyone recommend a recipe if this in fact a good idea?!

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