Wondering what to do with the abundant and successful tomato harvest? Here are some ideas from Marilyn Wightman of Kiwi Gardener magazine to cope with the volume.
Capsicum & tomato salad
Ingredients
4 tomatoes, sliced
2 sticks celery, sliced
1 red capsicum, deseeded and thinly sliced
1 green capsicum, deseeded and thinly sliced
2 tsp drained capers, chopped
½ cup pitted olives, chopped
½ cup chives or 1 spring onion, chopped
½ cup vinaigrette (50/50 oil and vinegar)
Method
Combine all ingredients.
Pour over the vinaigrette and mix through.
Stuffed tomatoes
Ingredients
8 tomatoes
4 Tbsp oil
1 onion, finely chopped
2 salt anchovies
2 cloves garlic
small handful basil leaves
1 cup fresh breadcrumbs
2 hard-boiled eggs, chopped
Method
Slice the top off the tomatoes.
Scoop out flesh and seeds, tip upside
down and leave to drain for 30 minutes.
Heat 3 Tbsp oil – add onion and then discarded tomato flesh until slushy.
Add the chopped anchovies, garlic, basil and continue to heat.
Stir in the fresh breadcrumbs and chopped eggs.
Stuff the tomato shells with the mixture.
Arrange in a shallow dish and dribble over remaining oil.
Place in oven and bake for 30 minutes
at 180°C.
Chickpea & vegetable stew
Ingredients
½ cup onion, sliced
1 Tbsp olive oil
1½ cups cabbage, thinly sliced
1 green capsicum, sliced
1 tsp coriander
½ tsp turmeric
½ tsp chilli
5 tomatoes, chopped
2 cups cooked chickpeas
2 tsp currants or raisins (optional)
2 tsp fresh lemon juice
salt to taste
Method
In a large frypan, sauté the onion in oil until soft.
Add the cabbage, and continue sautéing for a further 3–4 minutes.
Add the capsicum, coriander, turmeric and chilli and fry for a further minute.
Add the tomatoes, chickpeas and currants (optional). Cover and simmer for 10 minutes once the mix begins to boil.
Add lemon juice and salt, and serve.
Tomato relish
Ingredients
12 large tomatoes
4 large onions
25g salt
2 dried chillies, chopped
500g soft brown sugar
1 Tbsp mustard powder
1 Tbsp curry powder
2 Tbsp flour
vinegar
Method
Cut tomatoes and onions into a non-metal bowl.
Sprinkle over the salt and leave overnight.
The next day, pour off the excess liquid that has formed.
Tip the mix into a large saucepan and add sugar and chilli.
Add enough vinegar to just cover the mix. Bring to the boil then simmer for an hour. Stir occasionally to stop the mix sticking.
Mix the dry ingredients in a jug with enough vinegar to make a smooth paste. Pour this into the relish, stirring all the time to prevent lumps forming.
Simmer for a further five minutes then pour into warm, sterilised jars.
Screw on lids when the relish is cold.
Traditional tomato sauce
Ingredients
6 large fresh tomatoes, chopped
1 onion, diced
1 clove garlic
1 tsp sugar
2 tsp dried or 4 tsp fresh marjoram
or oregano
1 tsp arrowroot
water
Method
Sauté onion and garlic in a little oil.
Add sugar and caramelise.
Add tomatoes and oregano and ½ cup water. Allow to boil then turn down to simmer for 10 minutes.
Mix arrowroot with 1 Tbsp water. Stir this into the sauce to thicken.
Pour over cooked pasta or use as a pizza spread.
Tomato soup
The secret ingredient in this soup recipe is the mint. Abundant this time of year, it adds a special flavour. I make this soup now and freeze it for those distant cold, winter nights. Sipping it then is a reminder of these lazy salad days. This recipe freezes well. Add 30 per cent water when reconstituting. If preferred, the pips and skins can be removed prior to cooking.
Ingredients
3–4kg tomatoes, chopped
4 medium onions, chopped
½ cup sugar
½ cup mint
2 tsp mixed fresh herbs (sage, savory, thyme, oregano)
salt & pepper
4 Tbsp flour
75g butter, melted
water
Method
Place tomatoes, onions, sugar, mint and herbs in a saucepan, with a dash of salt and pepper to taste.
Simmer together for one hour.
Put the mix through a blender.
Put the soup back in the pan.
Mix flour, butter and water to make a paste. Mix into soup and simmer for 10 minutes.