When Your Garden Gives You Tomatoes

It is tomato season and we have an abundance of tomatoes once more. I have been bottling pasta sauce – with all home grown ingredients – eggplant, capsicum, zucchini, onions, chillies and tomatoes in a variety of combinations of the previous listed ingredients.  My pantry is full!


Tomatoes 001



pasta sauce



Now I am finding recipes to use up large quantities of fresh tomatoes. Last night I made a rustic Shakshuka based on the recipe in Falafel for Breakfast by Michael Rantissi and Kristy Frawley .  In my “rustic” version I did not skin the tomatoes, merely chopped and simmered with onions and capsicums ( peppers) my garden had red and yellow so that is what I used, spices, chilies, and at the last few minutes added cherry tomatoes and a few shredded leaves of silver beet ( as per Michaels suggestion). The earthy silver beet goes perfectly with the rich sweetness of the tomatoes and capsicum.  Add eggs to complete. Delicious!  ( A dollop of Natural Greek yoghurt or lebneh when serving makes this meal in pan a heavenly treat). Great for breakfast or dinner.






12 thoughts on “When Your Garden Gives You Tomatoes

  1. Carol, what a bounty!!! My tomatoes are still small and green, I never have much luck with them but keep,trying. On the other hand I picked the rest of my clingstone peaches, around 3 kg, so more jam making on the agenda for the r me!!

  2. You are a lucky duck! Because it’s winter here, our fresh tomato prices are through the roof. And to boot, the quality is very poor because they’re all imported. If I win the lottery, I’ll be down to raid your pantry – heh heh 😀

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