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TOMATOES for the most will have been wiped out in the aftermath of last week’s wind and rain.
For those of you who have still got quite a crop of green and half ripe ones left, the answer with what to do with them is a good one.
There are chutneys and relishes that can be made, but a really good standby as we head into months where food shortages are likely to become a problem given most of our food-producing regions are or have been underwater, is this tomato base sauce that can be used for everything from pastas, meatballs, and casseroles, to pizza bases and tomato sauce.
While this is often preserved in glass jars, the safest method is freezing, which for this is quicker and safer, and how I do this, is to fill ziplock sandwich bags with as much as I think I’ll need (one to two cups of the mix), seal them, lay them flat and then freeze them on a tray before labelling and stacking away neatly. They are a great resource for winter.
You can add different things as needed, depending on the recipe you are using it for.
Tomato base sauce Ingredients 1/3 C extra virgin olive oil Pinch of red pepper flakes 4 cloves minced garlic 3/4 Cup chopped onion
- tsp finely chopped fresh oregano, or half that dried
- tbs chopped fresh basil, or 1/2 that dried (optional)
- tsp chopped mint
- dsp sugar
- tsp salt
1/2 tsp freshly ground black pepper, or more to taste 2kgs tomatoes 1/4 C freshly grated parmesan cheese
Method
Start by roughly chopping the tomatoes. Not too small, you do want it chunky. In a large, heavy-bottomed pot, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint, sugar, salt and pepper.
Slowly bring up to boil. When the onions and garlic start to cook, stir and heat for five minutes.
Lower the heat and add the tomatoes. Then turn the heat up to medium high and stir until they start to boil. Then reduce to simmer, partially cover with a lid and simmer for around 90 minutes, stirring occasionally.
Remove from heat and add the parmesan cheese.
You can double this recipe for freezing. I’d just add a tablespoon of butter when cooking it up after having done so.
Now is the time to be putting aside any spare tomato crops – these make great bases that can be frozen for casseroles, meatballs, pasta and much more during the winter months when food is likely to be scarcer after the effects of Cyclone Gabrielle.
