April 7, 2013

Seasonal regional: Tomatoes

Over the Easter long weekend I took a drive up through western Victoria to spend time visiting family and take in some of that restorative country air. As an added bonus, my wonderful hosts had enjoyed a bumper tomato crop this season, and having already cooked and preserved their fill I was given free reign to make the most of whatever I could pick. With a beautiful array of heirloom varieties at my disposal buckets soon became heavily laden, an in under an hour the car boot was full.

In retrospect I perhaps should have planned ahead, as 20 kg turns out to be a whole lotta tomato, but with a little time on my side I soldiered on, producing a range of tomato-based goodies that will hopefully last me well into the winter months.

First up was a nice and simple roast tomato sauce, which also laid base for a classic ketchup.

Then a fresh tomato stew, frozen down to later call upon for all manner of soups, sauces and stews.

This cracking kasundi.

And some roast pepper and tomato soup to help enjoy the last of the summer basil.

The little ones were oven-dried.

The big ones stuffed.

And last but not least, a sweet and spicy tomato chutney, which I suspect is going to be marvellous.

I can certainly see why the refer to it as nature's bounty...

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