Preserving Tomatoes (downloadable pdf)
- unless otherwise stated, all food prepared on the day will be gluten free.
- a minimum of three participants is required for the session to run.
Sessions & Bookings:
We had friends visiting a beautiful spot just over an hours drive from here, so planned to meet up with them while they were there. I contacted them to arrange a day and time, and then contacted a cousin who lived in the area to see if they were available to catch up on the same day.
With times arranged, we planned the rest of our days outing…
We left home mid morning, we were heading to Lakes Entrance, a beautiful coastal fishing town, and very popular spot for tourists, particularly in the warmer months, although we love it all year round. We were hoping that the lady who sells fresh fish from the back of the boat would be there, but sadly, when we arrived, she wasn’t there. I took a walk across the footbridge to the beach, before returning to wait with Gary for our friends to arrive.
The sand and sea at Lakes Entrance
The beach at Lakes Entrance
This is a simple, light and refreshing starter or light meal, perfect for those warm summer days when tomatoes are at their best, kissed by the sun, and just picked, fresh from the garden, if you can… Otherwise, choose the ripest tomatoes, preferably heritage variety, available.
Brunch, Entree, Light Meal
Balsamic Vinegar, crostini, Cucumber, Extra Virgin Olive Oil, Gluten Free Option, Tomatoes
thin slices of baguette cut on the diagonal
(see below for link to gluten free baguette recipe)
extra virgin olive oil,
or 2 shallots
Preheat the oven to 160°C (fan)/180°C.
Lightly brush each side of baguette with extra virgin olive oil and lay in a single layer on a baking tray.
Bake in the oven until golden and just crisp.
Cut the garlic clove in half and rub the cut edge over both sides of the toasted baguette.
Drizzle a little olive oil over each slice of baguette.
Finely dice the shallot and cucmber, and place it into a bowl. Season with a little salt, freshly ground black pepper and a pinch or two of sugar, stir and set aside.
Dice the tomatoes, lightly season, and add to the shallots and cucumber. Stir to combine.
Check seasoning and adjust if necessary.
Place the slices of toasted baguette onto individual serving plates, or one large platter.
Generously top each slice with the tomato mixture.
Drizzle with a little extra virgin olive oil and balsamic vinegar.
Garnish with a basil leaves and serve.
- You could also spread each crostini with a little basil pesto or goats cheese if you choose.
- Use the best Extra Virgin Olive Oil and Balsamic Vinegar for drizzling, that you can.
- Crostini will keep in an airtight jar for a few days.
- For gluten free baguette recipe click here
Back in March I was on a mission! I needed to replenish my larder with all things tomato! Fortunately I was able to source locally grown tomatoes, as my tomato crop, while consistent this year, was not abundant. So with 50 kg of tomatoes in the kitchen, it was time to get to work.
A few tomatoes ready and waiting…
Right at the top of the list was my homemade tomato sauce, also known as ketchup to many, but here in Australia, it’s tomato sauce. This sauce is so popular, that I always need to ensure that I make enough not only for us, but for the greater family, and also friends. In fact last year, our son, Christopher, Gary and I made the sauce, bottling it up in little bottles, as part of the bonbonniere for Chrisotpher and Olivia’s wedding. It was such fun working with him and his dad to produce this little treat for their guests to take home. Continue reading
Lockdown number 5, winter, dull days and cold weather…
The COVID lockdown I can deal with. Its supposed to be a short one, just five days, we will see…
Winter and cold weather are another thing! I cannot cope with the cold weather, the shorter daylight hours, dull days, oh, and did I mention the cold… I know we are now on the right side of the solstice and the days are getting longer, but last night I was in denial… I needed warm weather and warm weather food that would suit a cold winter’s night.
So with dodgy tomatoes on hand, some sad looking basil that needed to be used up, I decided to try and make a flavourful tomato soup. I started with a recipe, but that soon went out of the window! Winter tomatoes are nothing short of sad and flavourless – nevertheless they needed to be used, and I needed a touch of summer. So with garlic, red onions, dodgy winter tomatoes, sad basil, and some tomato paste, I set to work. Continue reading