February 16, 2022
With the sun (finally) back after a few weeks of pretty incessant rain, the tomatoes are ripening up nicely again. Some favourites this year are Yellow Beefsteak, Black Krim (always!), Marmande, and new to me, White Cherry (so much flavour!). Plus a bush tomato called Cheviot, kindly sent to me as saved seed, and originally via The Food Farm. That is the red nobly tomato below which is great for cooking.
For the pasta sauce recipe I share below I used a combo of what was ripe and ready, everything listed above ended up in the dish, along with zucchini. Except for of-course Black Krim, as it is really the perfect tomato (IMO) to thickly slice on toast with a flick of salt and a generous twist of cracked pepper.
I would love to hear what your favourite tomato varieties are this year, comment below and let me know. I am always after a new tasty tomato to grow – because there is always another season!
Cooking Workshop Update
For obvious reasons, I have put my in-person workshops on hold for term one this year. I will continue to offer online Zoom workshops as these were popular the last two years. It is a great way to join a class (virtually) in my home kitchen, with the option to cook along with me.
*Limited places available.
Slow-Roasted Pasta Sauce
- about 600g tomatoes
- 2-3 zucchini, about 400g
- 4 garlic cloves, peeled and roughly chopped
- small handful basil or oregano leaves, torn
- 1-2 tbsp olive oil
- ½ tsp salt
- Cracked pepper
- cooked spaghetti - see directions below
- grated parmesan
- basil pesto
- *Makes about 700ml, enough to serve 6-8. Preheat the oven to 170ºC (fan 150ºC).
- Chop the tomatoes and zucchini into 3–4cm pieces. Arrange in a single layer on a roasting tray and scatter over the garlic and herbs. Drizzle generously with olive oil, season with salt and pepper, then place the tray in the oven.
- Slow-roast for 40–45 minutes until fragrant and the edges of the tomatoes are starting to caramelise.
- Tip the produce into a saucepan and use an immersion blender to puree until smooth. (The produce can also be cooled then blended in a food processor.)
- When ready to serve, reheat the sauce and toss through cooked spaghetti as follows.
- Per person, cook 80g dried spaghetti in a large pot of salted water until tender, about 8-10 minutes. Drain the spaghetti, return to the pot, and per person add about 4 tbsp (¼ cup) slow-roasted pasta sauce. Toss to combine, adding a drizzle of olive oil if needed to loosen. Serve immediately with grated parmesan and pesto.