We are getting into "peak tomato" here at Struan Farm, that time of the year when I end up with buckets and trugs full of harvested tomatoes from the veggie garden at the end of each day. Thus far I've been roasting a batch or two for the freezer every other day, giving random tomatoes to guests and the Piopio Community Fruit & Veg Stand, making gazpacho, etc. but now it's crunch time so we are able to enjoy tomatoes from the freezer for the rest of the year. Almost time to make tomato soup!
A farmstay guest visiting last week suggested I try "Tomatoes with sumac onions and pine nuts" from the new Ottolenghi cookbook "Simple." Coincidentally I had just purchased the book, after a recommendation from another friend who cooks quite a bit. I have several other cookbooks by Yotam Ottolenghi and love his style of cooking, so it wasn't a hard sell.
Made it for lunch on the deck with John with a warm loaf of freshly baked wholemeal bread. It was delicious, there were no complaints! Fresh tomato wedges and cherry halves are mixed with basil leaves, olive oil, toasted pine nuts, salt, pepper and thinly sliced shallots pickled briefly (30 minutes) in white wine vinegar, salt and sumac.
Thought maybe you needed to see a few tomato pics--one can't have too many tomatoes, can one?
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