Thank you, thank you, thank you, many times over. Such generosity in sharing your recipes. There are always plenty of tomatoes sitting in our pantry, and this year I am hoping to grow some San Marzano tomatoes.🤞🤞
You’re quite welcome, Sally! I hope some of these recipes will inspire you to use up those delicious tomatoes… As for the San Marzano, my husband absolutely goes crazy for them when making pizza sauce and for pastas… Do you use them for anythinbg else?
Probably not, other than thick slices on some toasted sour dough bread. I love to cook, but there are days when I think, really! I wish my husband cooked, but when he does I’m not sorry that I am good in the kitchen. I read something recently about becoming an adult and the comment was “I didn’t realise that I would have to cook dinner every night until the day I die”, 🤣 Tonight is Mushroom and a white Truffle Ravioli (not made by me, but made in Italy), and I’m truffling it up with fresh mushrooms and slivers of truffle, topped off with a splash of truffle oil. It may seem a bit of overkill but I like to get the flavour of the truffle and I can certainly smell it whilst sitting here typing. 😋
I’m with you, Sally… Sometimes you just want something delicious cooked for you, or at least something as simple as tomato on toast!
I’m lucky my husband is quite good in the kitchen, though his food is often too rich for me, but I’m thankful… As for the truffle, all that sounds absolutely delicious. Haven’t had truffle anything in a while now, I need to fix that :)
Oh my goodness these all look so good. I have never come across the Provence tomato recipe before. There is a gluten of beefsteak tomatoes currently ripening in my garden so will definitely be giving that a try! 🍅
Lauren, this recipe would be a spectacular way to showcase your fresh tomatoes, of that I have no doubt! Do you ever conserve your excess of tomatoes, and if so, what do you do? (I am always looking for inspiration)
Ooo that’s a good question. I sometimes make a tomato & chilli jam (think a spicy sweeter chutney) which is always popular but the kitchen does smell of vinegar for a few days!
If I have space in the freezer I usually peel a couple of kilos and freeze them for using in pasta sauces in the winter.
Thank you, thank you, thank you, many times over. Such generosity in sharing your recipes. There are always plenty of tomatoes sitting in our pantry, and this year I am hoping to grow some San Marzano tomatoes.🤞🤞
You’re quite welcome, Sally! I hope some of these recipes will inspire you to use up those delicious tomatoes… As for the San Marzano, my husband absolutely goes crazy for them when making pizza sauce and for pastas… Do you use them for anythinbg else?
Probably not, other than thick slices on some toasted sour dough bread. I love to cook, but there are days when I think, really! I wish my husband cooked, but when he does I’m not sorry that I am good in the kitchen. I read something recently about becoming an adult and the comment was “I didn’t realise that I would have to cook dinner every night until the day I die”, 🤣 Tonight is Mushroom and a white Truffle Ravioli (not made by me, but made in Italy), and I’m truffling it up with fresh mushrooms and slivers of truffle, topped off with a splash of truffle oil. It may seem a bit of overkill but I like to get the flavour of the truffle and I can certainly smell it whilst sitting here typing. 😋
I’m with you, Sally… Sometimes you just want something delicious cooked for you, or at least something as simple as tomato on toast!
I’m lucky my husband is quite good in the kitchen, though his food is often too rich for me, but I’m thankful… As for the truffle, all that sounds absolutely delicious. Haven’t had truffle anything in a while now, I need to fix that :)
Oh my goodness these all look so good. I have never come across the Provence tomato recipe before. There is a gluten of beefsteak tomatoes currently ripening in my garden so will definitely be giving that a try! 🍅
Lauren, this recipe would be a spectacular way to showcase your fresh tomatoes, of that I have no doubt! Do you ever conserve your excess of tomatoes, and if so, what do you do? (I am always looking for inspiration)
Ooo that’s a good question. I sometimes make a tomato & chilli jam (think a spicy sweeter chutney) which is always popular but the kitchen does smell of vinegar for a few days!
If I have space in the freezer I usually peel a couple of kilos and freeze them for using in pasta sauces in the winter.
The chutney sounds delicious! I bet that woiuld be perfect on some grilled chicken or even a nice piece of white fish, yum!!!