If you have ever grown your own tomatoes, then my kitchen windowsill will probably look familiar to you.
Right now, it's loaded down with tomatoes—cherries and slicers. They're coming in quicker than we can eat them, which is such a good problem to have.
Today I plan to take a little time and turn these red, ripe beauties into salsa or maybe marinara sauce, I haven't decided yet. All I know is I don't want to waste a single one.