I'm starting to use some of the tomatoes from my garden.
It's easy to tell the crazy looking homemade ones (with no fertilizer or pesticides) from the perfect ones from the store. I have about 100 tomatoes that will be ripe in about a week, but for this recipe, I had to supplement. I quickly diced them, threw them in the baker, and baked them with the garlic.
I ended up added the extra (extra large) chicken breast that was left over from my last baker round, and a whole cup of parmesan because we love our cheese!
Thomas loved it, but I would have loved to add some fresh garden zucchini, peppers, and maybe some more veggies!