The tomatoes continue to ripen and they are dee-licious. Did I mention that? I think I might have. Ahem. Anyway, what to do with a glut of tomatoes? I've read about such a thing but never had the privilege of experiencing it for myself. Until now, that is. (I don't know if you can call a kilo of tomatoes a glut, but I'm going to.)
Lots of tomatoes from the garden this morning + a quick supper to make for the big kid and her friend before dancing meant pasta!
And a roasted tomato sauce.
I cut the tomatoes in half, drizzled liberally and lavishly with extra virgin olive oil, oregano from the garden, sea salt and lots of black pepper. Then I stuck it in a 200C oven for half an hour and mushed the lot with potato masher (a fork or implement of your choice). I thought the kids might turn their noses up at the skins so I fished out what I could.
Taste and add a little bit of sugar if your tomatoes aren't quite as sweet as they might be. I didn't do this but the kids seemed happy enough with it as it was.
Served with lots of parmesan of course.
PS I later added cream to the sauce and I have to say, it was good.
Listening.
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