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Thursday, 23 August 2007 |
The tomato glut has to be
the best bit of the French
culinary calendar.
Massive specimens of all
shapes and colours weigh
down market stalls and the
vines of potagers throughout
the country. These tomatoes
are an entirely different
experience from in-season
supermarket tomatoes. They
are such a delight to gorge on,
that even if you don’t grow
vegetables, it’s worth buying
your own glut from the market
each week.
Here are some ideas for
enjoying and preserving
your glut:
Dried tomatoes in oil
Cut toms in half, sprinkle
with salt, olive oil, garlic and
herbs as desired, then dry in
a very low oven for several
hours. Put dried tomatoes
into sterilised jars and top up
with olive oil.
Tomates Provençales
Again, cut in half and add
salt, lightly crushed garlic,
herbes de Provence and lots
of olive oil. Cook in low heat
for at least an hour and a
half. They should become
intense in flavour but not
burn. The tomatoes will
shrink, so you’ll need loads
of them. Serve hot with
meat, fish or pasta dishes.
Gazpacho
Whizz up tomatoes, extra
virgin olive oil, garlic, lemon
juice, basil and seasoning.
Drink. (You can also add
parsley, cucumber, peppers.)
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