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

Before

 

pasta sauce

After

 

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.

shakshuka

 

 

 

 

Coconut Thai Curry With Chickpeas: Deliciously Ella – Ella Woodward

Made this for dinner tonight – so easy, so delicious and warming. I use dried chickpeas – as canned pulses are not a favourite of mine and I had the time to soak and cook the chickpeas before hand  I added some grated zucchini as we have plenty in the freezer to eat up and this also boosted the number of serves of vegetables in this dish. I served with some wilted baby Asian greens and brown rice – yum. I can see this would work well with cauliflower too. I love a meal you can cook in one pot. There is  plenty left over for lunch tomorrow and some to freeze for care pack for vegetarian daughter in Perth.  Everyone wins:)

Coconut Thai Curry with Chickpeas