FIRST TIME TOMATO GROWER & MAKING A CAPRESE SALAD

I found some tomato seeds on the cutting board. My wife sliced an heirloom tomato for a salad and didn't wipe off the cutting board. I wondered, "Can I grow tomatoes from seeds harvested from a store-bought tomato? It can be done! Heirloom tomato seeds are not patented and are open to open pollination. One must pick out the best looking tomato in the bunch- nice color, plump and symetrical.

The seeds collected from the tomato is fermented for about ten days in a container filled with water and covered with air holes in the lid. After the first few days, the seeds and water contents are shaken and stirred. It should become a little moldy and smelly. It's working- the seeds are fermenting. After the two weeks or so, they are rinsed in a strainer and dried on a paper plate. If the seeds are fermented too long, they will bloom and break down. Once dried, they can be stored for a few years, but they can be planted straight away.

Planting the seeds take some planning and timing, where they can be planted after the last frost of the season. Start the seeds indoors until they are ready for outdoors.













Tomato plants need lots of direct sunlight and lots of water. Keep the water off the leaves. I started the seeds in a milk carton and gradually re-planting them in bigger containers, until finally in a five gallon bucket with holes drilled at the bottom; or better yet, re-used planter containers.













Water the plants from the bottom every other day or when the water is no longer visible. When the plants are bigger, they need about 3-5 gallons per week. I used organic produce food per the instructions on the box.














If there is rain or threat of rain, I cover the plants with a clear garbage bag. It keeps the rain of the leaves and works like a greenhouse.














(re-used planting pots and bucket with holes drilled on the bottom)

After about six month, the tomatoes are ready to pick and eat.

Here's a simple Caprese Salad:













Use organic: Heirloom tomato (picked from the patio), fresh basil leaves (from the patio garden too). & Fresh mozzarella cheese, olive oil, salt and pepper.















Wash & dry the whole tomato before slicing. Slice the tomato on the equator (horizontal) about 1/4 inches. Make three slices. Slice the fresh mozzarella cheese about 1/4 inches. Make three slices. Wash and dry two fresh basil leaves. Layer the the ingridents starting with a slice of tomato, pinch of kosher salt and black pepper, the the slice of mozzarella cheese and basil leaf. Make another layer skipping the basil leaf. With the last layer, add the second basil leaf so it's on the top. Drizzle a tablespoon or more or less on the top. Enjoy!