I moved house on 1 April this year, and we've been lucky enough to inherit a garden, with several different varieties of tomatoes, all of which are producing copious crops.
Thus far we have cooked
- Meditteranean tomato and rice soup,
- Oven semi-dried tomatoes
- tomato sauce with onion and garlick
- tomato, tuna, mushroom and spinach sauce,
- Pizza with rich tomato, red onion and redwine sauce
- Bruschetta (on home-made bread)
- Vegetable Lasagne (in the freezer)
- and of course Greek Salad - both Sakturian and Horiatki variant.
I now have a home-office (adjacent to the kitchen). I popped out into the garden mid-morning and discovered that we needed to harvest a few more tomatoes. So today I've done my accounts to the smell of slow roasting tomato sauce, with home-grown thyme, olive oil, and white onion, inspired by
Hugh Fearnley-Whittingstall's recipe for roasted tomato sauce here. I haven't decided whether to go the whole hog and sieve it or not, or just freeze it skins and all.
We have a few more red tomatoes to come, I think, and then it is on to the green tomato chutney recipe. Luckily this month's Cuisine magazine, and last week's Press Zest section both have recipes. I have bought green apples, raisins and ginger, so we are now ready to cook!
