Home' Advocate Communications : Fiordland Advocate 18 March 2010 Contents WHAT'S COOKING
18 March, 2010 | Page 9
"A world without tomatoes is like a
string quartet without violins."
Laurie Colwin (American author)
Acid-free Roma, heirloom Cherokee Purple, Supertom Alboron, black
cherry, golden plum and tiny sweet red cherry tomatoes from our veggie
garden are proving to be key ingredients in some rather tempting
dishes. It's the first year we've had such an abundant, colourful mix and
the flavours are outstanding.
It's hard to resist eating the cherry tomatoes straight from the vine
although they make tasty accompaniments to five o'clock drinks and
excellent additions to lunch boxes.
The heirloom Cherokee are fleshy with deep, rich flavour that cooking
enhances even further -- it is quite unlike anything we've ever tasted.
The fleshy, oval, acid-free Roma (or plum) tomatoes make great pasta
sauces or tomato ketchup. However, these Italian charmers are also
excellent sliced in salads.
One of my favourite summertime lunches is pasta tossed with a mixture
of tomatoes. Boil a cup of shell pasta or similar, until just tender.
Meanwhile, dice six to eight tasty tomatoes using different varieties
and colours if possible. Sprinkle two cloves of new season's garlic
with a little salt then crush with the flat blade of a knife. Dice one
small courgette and slice eight basil leaves. Drain the pasta and add
2 tablespoons of New Zealand extra virgin olive oil. Add the tomatoes,
garlic and courgettes and heat through briefly. Season with black
pepper and add the basil. Cover and stand for 1-2 minutes. Serve in two
bowls and sprinkle with a little finely grated Parmesan or tasty cheese.
Store tomatoes in a cool, dark place but preferably not the refrigerator.
If stored in very cold conditions, they lose their flavour. Tomatoes can be
frozen in their skins and thawed later for sauces or soups.
In tune with
I used Paul Holmes Cold Pressed
Leccino Olive Oil in the dressing.
Preheat the oven to 150°C.
Remove and discard the crusts
from the bread.
Break the bread into 3cm pieces
and spread on a baking tray. Dry
in the oven for about 15 minutes,
until crisp. Cool.
Cut the tomatoes into 3cm
chunks. Place in a colander or
large sieve over a bowl. Sprinkle
with the flaky salt. Gently squeeze
any tomatoes with lots of pulp.
Allow the juice to drip into the
bowl. Add the anchovies and
capers to the tomato juice.
Grill the peppers until charred on
Place in a plastic
bag to steam.
Cool. Halve, peel
and seed the
and basil leaves
in a large
tomatoes in the
sieve then add
to the serving bowl.
Remove the anchovies and capers
for the garnish.
Add the vinegar and garlic to the
tomato juice then slowly whisk in
enough olive oil to suit your taste.
Toss with the salad ingredients.
Top with the anchovies and
4 large onions, diced
2kg tomatoes, halved
2 large green-skinned apples,
cored, peeled and diced
2 teaspoons salt
2 cups brown sugar
2 tablespoons paprika
½ teaspoon each: cayenne pepper,
2 cups malt vinegar
Preheat the oven to 180°C.
Place the onions, tomatoes and
apples in a large roasting pan.
Sprinkle with salt and spray with
oil. Roast for 50-60 minutes or
until the tomatoes have lost much
of their liquid and the onions are
Drain. Remove the tomato skins, if
Combine with the brown sugar,
paprika, cayenne, mustard powder
and vinegar in a large saucepan.
Bring to the boil and simmer for
about 1¼ hours, until thick. Pour
into hot, sterilised jars and seal.
Makes about 6 cups.
Roasted tomato relish
4 medium-sized, flavoursome, firm
1 cup each: red, yellow cherry
8 kalamata olives, pitted and sliced
1 tablespoon capers, rinsed and
100g feta cheese
2 tablespoons each: basil pesto,
extra virgin olive oil
1-2 tablespoons lemon juice
freshly ground black pepper to taste
Thickly slice the red tomatoes and
overlap on a flat serving plate.
Halve the cherry tomatoes and
place on top of the red tomato
slices. Dot with the olives, capers
and crumbled feta cheese.
Whisk the pesto and olive oil and
lemon juice to taste.
Just before serving the salad,
drizzle with the pesto and sprinkle
with black pepper. Serves 4-6.
Combination tomato salad
2 tablespoons whole pickling spices
1.5kg green tomatoes, chopped
2 medium onions, chopped
2 Granny Smith apples, peeled,
2¼ cups malt vinegar
1 cup white or brown sugar
1 teaspoon salt
Tie the pickling spices in a small
piece of muslin (or a clean Chux
Combine with the green tomatoes,
onions, apples, malt vinegar,
sugar and salt in a large heavy-
based saucepan and bring to the
Simmer, uncovered, for 1 hour,
stirring occasionally, or until the
chutney is thickened and only a
small amount of liquid is left.
Remove the spice bag and
spoon the hot chutney into hot
sterilised jars to the top and seal
Keep in a cool dark place for at
least a week before opening to
allow the flavours to develop.
Store in a cool dark place for up
to 3 months. Keep the chutney in
the refrigerator once opened.
Makes about 5½ cups.
Green tomato chutney
400g stale ciabatta or similar
1kg ripe tomatoes
flaky sea salt to taste
2 each: red, gold peppers (capsicum)
6 anchovies, drained, patted dry and halved
2 tablespoons capers, rinsed and drained
2 shallots, diced
1 cup basil leaves
Dressing: 3 tablespoons red wine vinegar
2 cloves garlic, crushed
½ cup good quality extra virgin olive oil
flaky sea salt and freshly ground black
pepper to taste
Links Archive Fiordland Advocate 11 March 2010 Fiordland Advocate 25 March 2010 Navigation Previous Page Next Page