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19 messages
22/08/2013 at 10:06

Just in case any of you are struggling under a bumper crop of tomatoes, I thought I'd let you know about this book which has been highly recommended to me by foodie friends

available from Amazon and all good booksellers. 

I shall be getting one 


22/08/2013 at 10:10

I've ordered it now 

22/08/2013 at 10:21

Thanks for that, Dove. It would help me get out of the passata/ oven-dried in olive oil routine.

22/08/2013 at 10:45

No idea whether it appears in the book but I made a cold, fresh tomato pasta sauce t'other night to use a stack of ripe toms. It's essentially the doings for a bruschetta but turned into a pasta sauce.

Roughly chop your toms into bite-sized bits, taking out any core or tough bits. Add at least a quarter of a cup of EVOO. The amount of toms and oil depends on how many you're feeding. I used a quarter of a cup for two people.

Tear up a bunch of basil, add it to the bowl with a clove of finely chopped garlic and plenty of salt and freshly ground pepper. Give it a good stir and leave it for at least an hour for the flavours to combine. Don't put it in the fridge!

Cook your pasta. Tip the sauce into a dish large enough to hold all the pasta and sauce. Tip the pasta into the dish and stir very well to coat the pasta and distribute the tomato pieces. Leave it for a minute or two - stirring again a couple of times - for the heat of the pasta to warm the sauce slightly before serving.

22/08/2013 at 11:47

Sounds good Italophile, but what the heck is EVOO?

22/08/2013 at 12:16

Extra virgin olive oil perhap?


22/08/2013 at 12:20

Let's hope so

22/08/2013 at 12:42

But of course!

22/08/2013 at 13:49

Sue - keep up love! Sounds lovely Italo. I've got quite a nice amount of toms all about to ripen at once so it'll be pasta sauce of some description I reckon, if daughter doesn't want to make bruschetta for me!  

22/08/2013 at 14:03

You need to be careful making pasta sauces with other than plum varieties like, eg, San Marzano. The plums are almost designed for sauce - lots of flesh, not a lot of juice, not many seeds. Other varieties, full of juice and seeds, cooked down, can produce a lake of liquid and seeds.

The beauty of the raw tomato sauce - posted above - is that it doesn't cook down the toms to let them shed their juice and seeds.

22/08/2013 at 14:14

Know what you mean Italo. If I have any that are a bit watery looking- usualy the bigger ones-  I take the seeds out before cooking them or just leave them for eating raw. Some of the  toms I've grown this year have been a bit inconsistent in size.

22/08/2013 at 16:47

Sliced on hot buttered toast with lots of salt and pepper isn't bad either, Fairygirl.

22/08/2013 at 16:54

Mmmmmm soooooo hungry now..... Italophile that is my favourite way to eat them.... ( must stop thinking/talking food it's a 500cal day for me)

22/08/2013 at 16:57

Oh there is also a one called too many chillies 

22/08/2013 at 20:45

That sounds like a nice 'poor man's' bruschetta Italophile! Do you pop a little basil on as well? 

22/08/2013 at 20:57

Someone on the 5:2 diet Stacey 

23/08/2013 at 06:07
Fairygirl wrote (see)

That sounds like a nice 'poor man's' bruschetta Italophile! Do you pop a little basil on as well? 

No, just the sliced tomato and P&S. It captures all the flavour of the tomato with no other additions. I save basil for things like bruschetta where you're adding extra flavour - garlic, oil, etc.

23/08/2013 at 07:36

"Sue - keep up love!" Pardon my ignorance, I'm a foreigner, you know!

23/08/2013 at 07:41
SwissSue wrote (see)

"Sue - keep up love!" Pardon my ignorance, I'm a foreigner, you know!

Sue- it took me moment or two to work it out as well!!

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