Friday, March 19, 2010
Late Summer Tomato Fest
Our son is away for the night taking part with his class in the Waldorf schools’ Greek Olympics. They do all sorts of ancient Greek athletic events and sleep out under the stars, for a taste of what is was like for those Spartan youths way back when. Except they have nice warm sleeping bags to tuck up in and a blow up mattress to keep out the damp. By the time we go to watch them compete tomorrow I’m sure they’ll all be knackered, but hopefully they will have had fun.
Back home I took the opportunity of his absence to cook something he hates – pasta with a fresh tomato sauce. Our self-seeded tomatoes are still going crazy and loving this late summer sunshine, so when I went to pick as the sun was setting, it was like collecting bright baubles off the Christmas tree. Every time I moved I could see another one glowing in the depths of the tangled vine. My colander was overflowing with little red rosa tomatoes in no time and there are loads still to pick.
With so many gorgeous fresh tomatoes it would be a crime to open a tin of the lesser stuff, so I changed my quick tuna and tinned tomato pasta sauce recipe to use fresh ones instead and it was a hit with the girls.
Pasta with fresh rosa tomatoes, tuna and fresh basil
150g fresh rosa tomatoes (or as many as you like!)
1 clove garlic, peeled and halved
3-4 tablespoons olive oil
1 tin tuna
salt and pepper
300g farfalle pasta
Start the pasta cooking first, as this sauce is really quick.
Halve all the tomatoes.
Heat the olive oil with the garlic clove in it, then remove the garlic once it turns light gold.
Add the tomatoes and turn them in the sizzling oil. Season with salt and pepper.
As soon as they are softened but not mushy (only 1-2 minutes) turn off the heat.
Stir in the drained tuna and torn basil leaves. Check the seasoning.
As soon as the pasta is al dente, drain it and toss with the sauce.
You don't need parmesan, but could perhaps add some diced feta or goats cheese for an extra dimension.
I hope our son got something to eat that he liked too.
Now I'm having a bit of an anxious time over my latest batch of yoghurt, for which I'm trying a new culture. I peeked at it way too early and it wasn't set, so I just hope I haven't scared it into not setting. I'll update the yoghurt adventures here, when I know!