Wednesday, October 22, 2008

TOMATOES as NATURE INTENDED



My green tomatoes are fast turning red, faster than I had thought, mostly due to some wonderful Autumnal sun. My intention of making green tomato chutney never quite materialised and the window is slipping away. I am therefore furiously trying to use them up, which is not too difficult as I love nice ripe juicy tomatoes as nature intended them, raw and delicious.
Yesterday I was in need of a quick lunch so I toasted 2 pieces of french bread, if I had more time I would brush them with olive oil and put them in the oven to crisp them up, but time was short and this is perfectly acceptable. Once toasted I brushed a little oil and rubbed with a cut garlic clove. I chopped and seeded 2 ripe tomatoes put them into a bowl with a drizzle of olive oil, a finely chopped slither of garlic, too much will overpower the tomatoes, a pinch of salt, some ground black pepper and a couple of torn basil leaves. Lunch in a couple of minutes. A delicious tomato bruschetta. Mmmmm!
For everyone who is thinking I should be making sauces, soups and chutneys believe me my pantry is full and freezer bursting at the seams. I now just want to eat them.
Fried green tomatoes? There 's another possibility, if I can get to it quickly.

3 comments:

Coby said...

I hope you blog about your fried green tomatoes:) I too love fresh tomatoes, I think they are fabulous as a no-cook sauce for pasta - especially on a warm Autumn evening, that's good mood food! Love your bruschetta - the simple things in life really are the best.

Emiline said...

Fried green tomatoes? YES!

Shari@Whisk: a food blog said...

Fresh tomato bruschetta sounds perfect! My pantry and freezer are full too. I made turkey stock late last week, but I have no freezer room now!