I have a glut of tomatoes harvested from my veggie garden in bright, happy honey yellows, plum reds and tiger red and gold tomatoes - what to do with them? I've been harvesting daily and there are bowls to use up. I'm planning on slow roasting tomatoes and drying them for meals when l get the chance. But l needed some quick ideas. Well this morning between nursing Tully, making babychino's and breakfast for Miss Three and folding the washing l slow cooked pasta sauce on the stove for tomorrow night's dinner. It's always better on the second day if it has time to rest. I made a simple tomato salad for dinner tonight to have with BBQ and then l made Miss three and I lunch all with what was in the garden so thought l would share. It seriously is a quick and easy way to use tomatoes and stuff found in the pantry and fridge.
Simple Tomato Salad
1 cup of pasta
boiling water in a pot
1-2 cups of cherry tomatoes (or mixed colours)
1/2 of black kalamata olives
1 tsp of finely chopped chives
1 handful of basil leaves or parsley
Cook a cup of vegetable spiral pasta or small shell pasta
in salted water
drain and cool for 15-20 minutes
Add chopped tomatoes (1-2 small cups), chopped cucumber,
chopped olives and a tsp of finely chopped chives into a bowl
In a cup add a glug of red wine vinegar, 1/3 cup of olive oil, 2 crushed and chopped cloves of garlic and salt and pepper.
chopped finely herbs and add.
Throw all the ingredients into a bowl and eat!
|take the time to skin the tomatoes and take out the |
seeds it makes for a better sauce
|Always cook on a low heat|
Stove top slow cooked tomato sauce
2 tbsp olive oil
1 large onion, peeled and finely chopped
2 garlic clove, peeled and finely diced or crushed
1 tsp of mixed dried herbs (basil, oregano)
1/2 tsp of raw sugar
2 cups of drained and crushed tomatoes (either bottled or homemade)
1/2 cup of freshly grated or shaved good quality Parmesan cheese
If using fresh garden tomatoes collect from the garden.
Throw tomatoes in hot boiling water for a minute then plunge into cold water to cease cooking.
Peel the skins while hot and squeeze tomato gently to get rid of the excess tomato seeds.
Place in a bowl for chopping or crushing.
I used big tomatoes and a variety of small cherry and lemon drop and yellow pear heritage varieties. These l skinned and deseeded and then crushed with the back of a fork.
Chop tomatoes and set aside.
If your using canned tomatoes drain and add to bowl ready for sauce.
Heat oil in a saucepan over medium heat. Add the diced onion and saute for a couple of minutes til transparent or pale yellow in colour. Stir in the garlic and cook for another minute.
If using garden picked tomatoes you will need to cook pasta sauce on low for 30 minutes till soft and liquid sauce reduced.
If using bottled tomatoes. Add tomatoes, herbs, sugar and pepper and salt and cook on low heat for 15 minutes.
Serve with cooked pasta and top with the cheese.
Tomato, Cheese on Crackers
This is perhaps the easiest snack/lunch for us at Poppyfox Hq at the moment. I need simple and it doesn't get better than this.
Take a couple of Vita wheat Rice Multi grain crackers, a tiny spear of Proactiv margarine, add finely sliced mini yellow drop or cherry tomatoes and
then a slice of tasty cheese to top it all off.
Perfect with a pot of English breakfast tea or in Miss Three's case a warm milk.
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