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tomato-glut
Dovefromabove
Posts: 88,111
in Fruit & veg
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 http://www.goodreads.com/book/show/8040815-the-big-red-book-of-tomatoes
available from Amazon and all good booksellers.
I shall be getting one 
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
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Posts
I've ordered it now
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Thanks for that, Dove. It would help me get out of the passata/ oven-dried in olive oil routine.
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.
Sounds good Italophile, but what the heck is EVOO?
Extra virgin olive oil perhap?
Let's hope so
But of course!
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!
I live in west central Scotland - not where that photo is...
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.
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.
I live in west central Scotland - not where that photo is...