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.