The Lambourn Junction was donated a large quantity of tomatoes and cucumbers recently (from a broken down lorry on the M4 on it’s way to deliver to a supermarket). The produce is available to be collected for free (see below) and here are some recipes to inspire you!
Fresh Tomato Pasta Sauce
1.5 kg tomatoes
1 tablespoon olive oil
1 medium onion finely diced
Clove of garlic
About 12 leaves of basil
Parmesan Cheese
1.Roughly chop the tomatoes
2.Heat olive oil, then add garlic and onions until softened and pale in colour cook for 5 – 6 minutes
3.Add tomatoes, salt and pepper, basil – stir
4.Cook for about 30 mins until most of liquid has evaporated. Cool slightly and blitz with a hand blender. Add cooked pasta and cheese.
The sauce freezes well and can be used as a base for bolognese sauce as well.
Tomato Soup
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
12 large tomatoes
1 ½ cups of vegetable stock water
1/2 teaspoon salt, or more to taste
1.Melt butter over medium heat in a large saucepan.
2.Add onion wedges, stock, tomatoes and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
3.Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth.
Easy Tomato Chutney
1 large red onion
750gm tomatoes
2 small eating apples, cored and chopped (skin left on)
4 cloves of garlic chopped
125g light muscavado sugar
1 tsp ground ginger
½ tsp allspic
½ tsp ground cloves
250 ml of cider vinegar
1.Put 750g (5 cups) chopped tomatoes, 1 chopped red onion, 2 chopped eating apples, 4 chopped garlic cloves in a large heavy based pan with 125g (½ cup) light muscovado sugar.
2.Add 1 tsp ground ginger, ½ tsp ground allspice and ¼ tsp ground cloves and stir in 250ml (1 cup) cider vinegar.
3.Heat gently stirring until the sugar has dissolved. Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1½ hours until the chutney has reduced and thickened. Stir occasionally to begin with and then more frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
4.When the chutney is ready, you will be able to draw a spoon through the mixture and it will leave a trail that does not immediately fill up with vinegar. Spoon into warm sterilised Jars
