Welcome, Guest. Please login or register.
Did you miss your activation email?
Thu 16 August, 2018 - 10:42 pm
Home Help Login Register Chat Personal Messages Logout
News: Adding YouTube Clips

+  Last Post
|-+  General Category
| |-+  The Kitchen (Recipes)
| | |-+  We have tomatoes coming out of our ears at the mo
0 Members and 1 Guest are viewing this topic.
Pages: [1] Go Down Print
Author Topic: We have tomatoes coming out of our ears at the mo  (Read 754 times)
Supreme Loser

Karma: 378
Offline Offline

Gender: Female
Posts: 12,691

« on: Mon 14 February, 2011 - 05:42 pm »

hubby planted 6 plants and they're all covered in fruit and of course they're all ripe at the same time eek  So I have made my own pasta/pizza come what ever sauce.

First put a big glob of extra virgin olive oil in a heavy based pan
Chop up a large onion and 3 or 4 or more even  eek  cloves of garlic
Throw them in the hot pan for a few minutes and add a tube or can of tomato paste and fry it to it just starts to caramalise.
Then add your chopped up tomatoes or canned if you don't have several tonnes of fresh like us at the mo eek 
Let it bubble for 10 minutes or so then add a pinch or 2 of dried italian herbs, salt and fresh black pepper and some sugar to taste.
Pour it over the pasta of your choice.
It freezes well too. And you can use it for a pizza base sauce or throw it in a casserole.     

I also like to add capers and olives and fresh parsley or basil at the end of cooking. 

***** I'm soooooo boring it's facinating *****
cylllyyy cylindra
Supreme Loser

Karma: 784
Offline Offline

Gender: Female
Posts: 12,172

« Reply #1 on: Mon 14 February, 2011 - 08:21 pm »

Sounds fab - you can use it for a meatball sauce as well in winter  yeahhhhhhhhhhhhh   I love meatballs.

Ask a cylly question get a cylly answer.   cylllyyy cylindra
Supreme Loser

Karma: 477
Offline Offline

Gender: Female
Posts: 15,050

« Reply #2 on: Tue 15 March, 2011 - 06:15 pm »


Ive been doing oven roasted toms, the big meaty ones cut in half sprinkle with granulated or fresh garlic a sprinkle of thyme ground black pepper and salt
And a drizzle of olive oil.

Roast till the juices are thick and sticky.

My fav at the moment, with olives and crumbled feta.
Pages: [1] Go Up Print 
Jump to:  

Login with username, password and session length

Powered by SMF 1.1.19 | SMF © 2013, Simple Machines
All Content © 2007 The Last Post all rights reserved
Page created in 0.189 seconds with 20 queries.