On the go about Georgia. About tomatoes.

      I just returned from the kitchen, where I gnawed on a huge ripe sweet Georgian tomato, sprinkled with salt. It was so juicy that I had to eat it right over the sink. And, my friends, that was wonderful! 😍

      Before Georgia, we only had such gorgeous tomatoes at the table either from my mom's greenhouse or from farmers at Komarowski Market. And all within a rather short season.

      In Tbilisi, from May to October, I stick to my well-worn path to the local market and buy delicious tomatoes at a very pleasant price. At the beginning of the season, it's about $1.50 for an Azerbaijani "zavarka," and at the peak, around $0.75 for a mix of Georgian heirloom tomatoes. Out of season, I buy Turkish tomatoes for about $2, which obviously don’t compare to ripe seasonal tomatoes, but compared to the average Belarusian tomato in November-March, they're quite good 👌🏻

      Funny to say, but canned peeled tomatoes, which I used very actively in Minsk as a good inexpensive substitute for fresh tomatoes in various sauces, have become completely irrelevant here. When calculated by weight or even by removing excess liquid, they cost more than fresh tomatoes—even with winter prices.

      As you can see, I am enjoying the abundance of tomatoes here. And I’m already sharpening my skis to get “cream” at $0.50 to stock up well on homemade marinade.

      While I’m making my shopping list and checking my jars and lids for canning, tell me—how are tomatoes in your neck of the woods? 🤗