Summertime is here and with it my favourite fruit. I've said it before and I'll say it again, there's no such thing as too many tomatoes. The kids pop 'em like lollies morning, noon and night. I'll oven dry a few and if I want to cook something a little bit fancy, tomato and thyme pie with cream cheese pastry is always a winner. When the season draws to a close it is inevitable that there will be green tomato relish but mid season, while the patch is cranking, I'll be churning out gallons of tomato sauce.
I tried something different with this week's harvest and it's heaven on a baking tray. THIS is how our tomato sauce will be made from this day forward. The slow roasting brings out a far more complex blend of flavours than you usually get with sauce made on the stovetop. No joke, this sauce is awesome. It would be beautiful folded through some linguine, as a pizza sauce or just scooped up in some crusty fresh bread but tonight I'm using it to stuff a big field mushroom. I'll crumble some goats cheese and parmesan over the top and bake it. I'm also using the sauce to make quesadillas for the small fry and they won't even know they're eating eggplants mwaa ha ha!
Slow Roasted Tomato Sauce
Use a big shallow baking tray and throw in a large peeled onion (cut into big chunks), a handful of peeled garlic cloves and although I added some halved lebanese eggplants with the ends cut off, this recipe would still work if you used capsicum or even zucchini instead.
Today I used a very large bowl of cherry tomatoes harvested from Rose's Patch so they went in whole but if you use regular sized tomatoes, halve or quarter them first (maybe more if you're growing Mortgage Lifters or some other ridonckulously large variety). Slurp a generous quantity of macadamia oil over the lot, sprinkle with some good quality sea salt flakes and bake in a moderate oven until it's nicely browned... maybe around an hour.
You could give it a zizz if you want a smooth even consistancy but I just give it a vigorous stir with a fork...'cause rustic is how I roll. Then it's ready to stuff a mushroom, fill a quesadilla or batch up into sterilised jars for down the track.
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