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When preparing something that includes tomato sauce and you made much more than what you needed, therefore you end up with some leftovers… but you don’t want to waste it, you don’t have to! Here are some suggestions from Food 52 and The Food Network + How to store tomato paste tips by The Kitchn:
Get the Original Recipe for the Baguette here, for the Tomato Pesto here* and for a basic Basil Pesto here
Still harvesting my Basil from the balcony garden, and now to enjoy it in pesto on my first homemade baguette. I feel satisfied… and hungry!
Continue reading “Recipe: Homemade Baguette from scratch with Tomato-Basil Pesto & cream cheese”
Get the original Recipe here
A little tip for growing tomatoes: crush or grind eggshells and spread them at the base of your tomato plants. They will love the calcium released from the eggshells over time.
Don’t have time to crush eggshells and sprinkle them on your garden every time you use eggs? Save them up in a bowl in your fridge for a week or two and then run them through a grinder or crush them by hand before spreading them around the base of your plants.
Another tip: before you put your tomato seedlings in the ground, “plant” a whole egg in the bottom of the hole before you put your tomato plant in. As the egg breaks down, it will release nutrients into the soil.
Source: Little Farm in the BIg City blog
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