This summer we had huge success with our tomatoes. We had a cherry tomatoes throughout July and August, and there has been lots left on the vine in September, but almost all of it was green. Every time they started turning red, they split. The weather just hasn’t been warm or sunny enough. Then my father-in-law told me that green tomatoes ripen on the windowsill, and all my fears of having jars and jars of green tomato chutney disappeared.
We put all of the green tomatoes into a plastic tub on the kitchen table, with a layer of kitchen roll at the bottom of the tub, and a bit of kitchen roll folded over a few times under the lid, so that air could circulate, but fruit flies couldn’t go in. We left them in the tub for a week while we were on holiday, so the fruit fly fear was strong. I was very concerned that we’d come back to a wriggling mass of grubs but thankfully, our plan worked, and we had a whole mountain of red fruit! I didn’t take a photo of the cherry tigerellas that went red, but here are some of the bigger beauties we came back to:
There are endless incredible recipes for fresh tomatoes, but my favourite way to eat them is barely cooked at all. This isn’t a very detailed recipe, but I have eaten this so many times this summer, I thought I should share.
Cook up your favourite pasta, and throw a handful of small tomatoes into the colander before you drain the pasta water through it. This heats up the tomatoes and, I’m sure, makes them extra juicy and delicious. Then transfer the pasta and the tomatoes into the pan, toss with some extra virgin olive oil, salt and pepper, then tear some fresh basil over the top, and grate liberally with parmesan.
Oh, so good, so good. Over the weekend, we pulled the final green tomatoes off the plants, which hopefully will be going red over the next week or two, and I can’t wait until they’re ready so that I can make more of this at lunch times. I can’t believe I’ll be eating fresh home-grown tomatoes in October! Definitely going on the ‘to grow’ list again next year. It takes as long as it takes to make your pasta, but the little tomatoes literally burst with sweet flavour when you eat them.Follow BeNourishd