Tomato Diaries - it's been a while

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(Edited)

In our late summers of 2021 and 2022, I spammed my own feed with tomato posts and which, tongue in cheek, I called the tomato diaries. Every year, @plantstoplanks and I - in our respective tomato seasons - have tomato envy. She, now, and for the next few months. I, come July and August. So, Katie: I'm sorry. Not sorry!!

2023: no tomato diaries

Last year, for two reasons, they didn't happen - a holiday gift - thank you @lizelle. Those memories and that experience are now even more special and poignant. Then, when the Husband and I returned, a different, difficult journey curtailed almost everything in my life and ended his.

I am gradually picking up the pieces and part of that has to be my recovering enjoyment of food and cooking. And summer harvest.

Anyone who's followed me or my posts over the last nearly seven years will know that tomatoes are among my favourite foods - and ingredients.

Also, having missed last year's tomato crop, there are certain products I've not had to offer at the market. One of these is Passata.

Anyway, I'm getting ahead of myself.

A necessary digression

T & H, relatively new arrivals in the village and who are part of my very important posse, have a surfeit of heirloom tomatoes. Also, for reasons not important (here, anyway), T wasn't able to harvest when he should, so quite a few are overripe and damaged.

I'm enough of a pragmatist (not to mention Scottish) to hate waste, so I'm happy to negotiate. That delivery of beautiful tomatoes did, for a moment, make my heart sing. They are beautiful.

Tomato jewels

I wanted them for two, no, three, actually four reasons:

Firstly, for my weekly in-the-jar special. It's always seasonal and plant-based. A couple of weeks ago, I'd found a wonderfully simple recipe for marinated cucumber and tomatoes. I tried it for myself and it was deliciously refreshing and as I'd made a lot, discovered that it kept well making it a great option for the market. Topped with fresh basil, what could be better?

Marinated tomatoes - ready for the market

If you're wondering, the brine is a mixture of apple cider vinegar, a little water and a little sugar. I adjusted the sugar because the tomatoes are really, really sweet.

Another digression

My friend S has a surplus of basil and when I asked for a little, she arrived with an enormous bag - full. So I have made pesto and it also features in the Passata.

Sunday Passata

Speaking of Passata, having realised that most of the yellow tomatoes would not keep for the second reason I needed the tomatoes - an order for Gazpacho - I decided to sort them and turn them into traditional Italian Passata.

Mostly yellow heirloom tomatoes piled on top of a traditional soffrito*

A soffrito, if you're wondering is a base of sauteed onion, garlic, carrot and celery.

In the next couple of hours and while they reduced, I made another batch of granadilla curd - the first batch is almost sold - and R delivered another consignment that needed processing.

Passion Fruit Curd

Once that was done, I took to the tomatoes. Again. At the end of the first cook, one blitzes the mix, returns it to another pot together with more sauteed onion and garlic. And, this time, a lot of fresh basil.

Fresh basil

Then, that all has to reduce - again - until it reaches the right consistency - and flavour. For the first time that I remember, I added salt. These tomatoes are gloriously sweet and not very acid. I added salt and pepper.

The finished product

Oh, and notice the colour? I had expected the finished product to be yellow because the majority of tomatoes that went into the pot were yellow, the finished product is either a deep yellow or pale orange. Take your pick.

I know I said it about a previous batch, but really, this time, it's the best batch I've ever made. Perfect for those cold winter nights when only a bowl of tomato pasta will add comforting warmth.

Until next time
Fiona
The Sandbag House
McGregor, South Africa


Photo: Selma
Post script

If this post might seem familiar, it's because I'm doing two things:

  • re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
  • and "re-capturing" nearly two years' worth of posts.
I blog to the Hive blockchain using a number of decentralised applications.
  • From Wordpress, I use the Exxp Wordpress plugin. If this rocks your socks, click here or on on the image below to sign up.


Original artwork: @artywink
  • lastly, graphics are created using partly my own photographs, images available freely available on @hive.blog and Canva.


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23 comments
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Hi Fiona, I am so glad that you're back in the kitchen with more gusto. All I can say is that the people who frequent the McGregor market are very fortunate!
My heart is so sore for you, and for me, neither of us knew what was waiting for us.
I'm just glad that I kept bugging you about the holiday.
Our last outing alone was when we went to pick up our Visas, and we found a coffee shop under the tree tops. Arthur was so excited about the trip, but I could see he was not himself!
I made my first batch of crunchies this week, so the kitchen is also starting to call me back!

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I shall be forever grateful to you and Arthur for that holiday.

I am glad you're getting back into the kitchen, too. And healing - in every sense.

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Ahhh, dear Fiona, that Pasata sounds amazing and those tomatoes, just wow!

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I love that you are taking up with enthusiasm all those preparations for the market. I imagine that it has not been easy, I remember you writing that Tom was always delighted to try all your dishes. Big hugs to you, dear Fiona.

Everything looks delicious, and I would love to try those marinated tomatoes.

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Tom was always delighted to try all your dishes

That is the hardest: not having him as my taste-tester and sounding board.

I shall do those marinated tomatoes again and do a "proper" recipe. I had them again last night - and they'd been in the jar since Friday. More for today - it's going to be a very hot day...so salad for supper.

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No apologies needed, as I will relish my season in turn! Those are some beauties. And that passata looks absolutely heavenly. Not to mention the curd.

With the greenhouse, planting tomato seeds will begin sooner than later...

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Hahaha! The curd, I'd have to find a vegan option for the egg... It is delicious. I had some with ice cream after my salad-only supper last night!

I want to get my garden producing again. There are other plans afoot. I'll fill you in...

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One thing is for sure, those tomatoes look beautiful and mouth watering.

Marinated cucumber and tomatoes sound like a combination I want to try.

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Always amazed at how you cook up a storm as soon as excess arrives at the door, lucky people of McGregor to enjoy and savour those treats, simply delicious!

Glad to learn you finding your feet once again, life hit you hard last year, somehow it's getting up and going again.

!LUV bottled finished touches.
!LADY

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Looking at the picture first, I thought they were grapes... Hahaha.
Honestly I have never seen yellow and plum-like tomatoes. I guess because I live in the tropical countr. In the farmers markets I only see the red, green and the red-orange one's never like yours. They look so divine. I would love to taste these delicious looking passata of yours @fionasfavourites.
I bet they smell so good too. The aroma of the basil probably adds in the more flavor.

Your finished products looks divine.

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These are heirloom tomatoes that my friends who have a small farm, grow. It's not often you find them in commercial outlets so I am not surprised that you haven't come across them. The are all, and the passata, too, delicious.

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Oh wow! That's why I've never seen these kinds. Your friend must have those hybrid kinds.
They really look delicious. I hope to taste them in the future too.

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No, those are definitely not hybrids, they're heirlooms. The seedlings came from another farmer who saves her seed. T will be doing the same for next year's crop.

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