Pack a serious flavour punch
FOOD
My Poppa prized his tomatoes. His particular favourite was an acid-free variety, sweet and thin-skinned.
It was not unusual to find him in this hothouse tending his tomato plants. He would selectively pick the ripe fruit to then set on a tray in the kitchen to sweeten for several days. Breakfast in autumn was always tomato thickly sliced on toast with a flick of salt and grind of pepper. Heaven!
His pursuit for growing the perfect tomato may have rubbed off on me. For some years I have been selecting tomatoes for particular characteristics. I like a good cooker or two that won’t turn watery in the preserving jar.
Money Maker and Roma are my current picks, while my husband has a preference for Beefsteak style – fleshy and boasting flavour. Black Krim and Isle of Capri top the charts this season.
The tomato’s trusty ally is peppery basil. Here’s a sauce I have been making on repeat (using parsley in cooler months), which packs a punch and goes on everything. I amfind myself fashioning meals around it just so I can put it on the table.
To be sure it wasn’t just me obsessing over this sauce, I served it on three separate occasions recently and, without prompting, this sauce has become the talking point of the meal. tomatoes into a thick paste. Freeze into two-tablespoon portions – a muffin tray works well. Once frozen, tip into a free-flow container.
To use, remove portions directly from the freezer and drop into hot soups or stews for a rich tomato flavour.