Take fresh tomatoes from the garden. Cut them in slices. Pepper and salt to taste. A drizzle of olive oil and then sweet chili sauce. Cook in the oven. Remarkably good!
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- Jim Belshaw
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6 comments:
Hi Jim
With you right up until 'cook in oven'. Anyway, what about a photo or two of this presently mythical Belshaw produce? You've got me hungry for more...
kvd
How would you cook it, kvd? Or not? I will start taking photos so you and LE can see your garden results!
Jim
Not! And I very much look forward to the pictures.
More interesting to me is - are you using commercial seed, or seedlings, or heritage seeds? Tomatoes just don't seem to be tomatoes anymore. Or perhaps everything seemed to be better 'back in the day'? I haven't tasted a decent tomato it seems since I passed into 'heritage' status myself.
kvd
Not is good too. I like them cooked in the way I do because of the pan juice.
Seedlings because it's easier. While I have tried some of the newer varieties, grosse lisse remains my favourite. Yields well and I like the taste.
I think that the taste issue has a lot to do with the combination of mass production techniques with supply chain issues.
The tomato dish is awesome. Yes, I tried it out! I however innovated and added some garlic cloves.
Garlic is good, Ramana.
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