Two things to do with surplus tomatoes
Came back from holiday to find a bumper crop of plum tomatoes on the allotment. They are so sweet our baby Tilly, 14 months old, loves munching them straight from the vine.
We have so many we need to preserve some, so here are two things we’ve been doing with them:
1) Making tomato sauce for freezing, and using in pasta sauces etc. Thanks to Hugh Fearnley-Whittingstall’s River Cottage Cookbook for this tip. Cut the tomatoes in half and roast them in the oven with a clove or two of garlic and a little bit of olive oil. Then I skin them once roasted and sieve the roasted tomatoes. The pulp goes on the compost heap and the sauce goes in the freezer. It tastes almost as good as…
2) Roast Tomato Soup. From ‘Stones Spells for Magic Feasts’, a veggie cookbook from a cafe in Avebury, Wiltshire - near the stone circle.
Again, halve and roast the tomatoes with garlic and onion, scattered with oregano and basil (we used dried mixed herbs and fresh basil). When skins start to blaken, pulp in the Magimix. Put the puree in a pan with some red wine (we skipped that with no ill-effects), stock and tomato puree. Whisk to combine, reheat gently on the stove and then stir in some cream or fromage frais (we used double cream) when it simmers. Just delicious.
Written by giles on August 16th, 2006 with
5 comments.
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