Every 2 or 3 days R is picking this many yummy tomatoes.They then have to be either frozen whole ; skinned and frozen ; cooked as pulp; made into pasta sauce ; tomato paste or sauce. Some are eaten raw of course. We are not sure why the crop is SO amazing this year? Is it the enclosed white shade cloth fence around the new vege patch creating more light as well as protection ? Or the bumble bees? Or better care? ( what ever the answer this has to be the best crop we have ever had.)
This morning these were also picked from the same area.
Aubergine ( egg plant ) is a favourite with R, for me an acquired taste. Somehow they always look better than they taste. For me best cut into thin slices and fried both sides. Good also for vegetarian lasagna.
This photo taken through the mesh fence of the tomatoes.( that's what the white spots are )
Does anyone have any really tasty tomato recipes?
6 comments:
Wow -- it's so funny to think you're gathering such beautiful produce as I look out the window at a white winter landscape. YUM!!!
Yummy tomatoes ....
I roughly cut them, sprinkle with olive oil, pinenuts, favourite herbs (basil or mint or whatever, pepper & salt then roast them in the oven on a tray covered in baking paper.
Once they are done I toss them in some pasta - fettucinni, spaghetti.
If you like meat you can add chorizo or some type of chopped sausage to the tomatoes as they cook.
Thanks Sooziii. That sounds yummy.
Tomatoes are apparently so much better nutritionally when cooked.
Your tomato harvest is wonderful, nothing like a fresh-picked tomato eaten while it's still warm from the sun. I use a recipe for roasted tomato chutney from Karen @ Made with my two Hands, it's delicious with crackers and cheese. The link -
http://madewithmytwohands.blogspot.co.nz/2013/04/still-madly-harvesting-and-preserving.html
Enjoy your preserving!
Thanks for that link Nicky. I will try it.
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