The last harvest of the tomatoes were either viney or really overripe. It was hard to tell but not hard to tell they didn't taste very good.
I hid them in chili.
Beef and Bacon Chili
1/2 lb sliced bacon, chopped
1 lb lean ground beef
1 1/2 cups coarsely chopped onions or 1 T dried mince onion
1 green pepper, chopped (optional)
28 ounces whole tomatoes, undrained
16 ounces pinto beans, undrained (coarsely chopped if you wish)
1 cup picante sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro, Fritos.
In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.
Instead of the bacon you can substitute with 8-10 slices of pre-cooked bacon chopped. Skip the step of cooking the bacon and reserving the drippings. Add pre-cooked bacon with remaining ingredients.