Well, obviously that is more than lunch and since I'm grilling for dinner I can see a very satisfying meal in my future! Tomatoes pictured are Black Krim, Cherokee Purple, Constoluto Genovese (my favorite for canning), Green Zebra, Goliath and Mortgage Lifter. There are more on the vines, but they are hidden enough to not be in danger from the birds (who are bedeviling me) if I leave them on to ripen more fully for a day or two.
Mostly I'm canning them. And shockingly, as many as I planted I need to double my planting next year to get truly full canner loads at one shot. For example, the 12 pounds below only came out to 7 pints, never mind quarts. And doing that every 3 or 4 days but not getting 7 quarts isn't very energy efficient.
Nonetheless, I'm very pleased with what is coming so far and the yields just pick up from here!
Question for you all on canning tomatoes: I've always heard that Romas do best, but I'm finding they don't have the kind of texture or color or powerful flavor of others. Do you can Romas or do you like others instead?