All my tomatoes ripened at once. One day, the vines were loaded with green tomatoes, only three showing red. The next day, it seemed, every tomato was huge, red, and already overripe.
I picked about 30 pounds of them. Some were so ripe, they were starting to split.
I thought I remembered Joan, my wife, cutting them up and freezing them for future use. For tomato soup, spaghetti sauce, or chili con carne. So I washed the remaining tomatoes, quartered them, cut out the stem core, and popped them into freezer bags.
For I don’t know how long, we’ve been using paring knives that go back, well, I don’t know how long. They may be been my mother’s. Or Joan’s mother’s. The blades won’t hold an edge any more.
So, recently, I bought a new self-sharpening paring knife. I used it on those tomatoes.
What a difference an edge makes!