When we got home from holiday we found out that it wasn’t just the bees who had been busy – the tomatoes had been furiously growing and ripening. I harvested a large basket full. I froze some to use in sauces and stews later in the winter. I just freeze them as is and pop them into stews, curries and sauces as they are – in other words I don’t bother skinning them as I am lazy and time is short.
As a result of all these lovely tomatoes we have been eating them in various guises all week. I made a pasta sauce by frying some courgette cubes and then adding in halved tomatoes to cook slowly down. I finished it off with a spoonful of pesto. I made a similar sauce without the pesto what we had with roast sausages on Friday, and I put a lot in a big pot of chilli. The most exciting dish I made was with these massive heritage tomatoes
I made baked tomatoes stuffed with egg and cheese. Ingredients: one onion, couple of slices of sourdough bread, 3 or 4 large tomatoes, olive oil, 3 or 4 eggs, grated cheese (chedder or some other hard cheese), zaatar, chilli. Cut off the top of each tomato and scoop out the inside. Chop the flesh. Chop and fry the onion, when softened add in the tomato flesh and a little chilli and cook for a while. Grease a baking dish with olive oil (don’t forget to do this – I did and the bread stuck). Toast the sourdough and place in the bottom of the dish. Cover the bread with the tomato and onion mixture, but save some to put i the bottom of the scooped out tomatoes. Crack an egg into each tomato and then top with grated cheese and a sprinkling of zaatar. Bake for 20-30 minutes in a medium oven and serve in a big bowl. It was utterly delicious and I will be making it again and again!