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!
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.