So I planted heirloom tomatoes in my garden box in the springtime. It's one of the easiest vegetables to grow for a novice gardener. Now in July, the tomatoes are ripening aplenty. And I am getting a bounty of tomatoes. I have to constantly think up more recipes to use up the tomatoes.
A recipe I always fall back on is Shakshuka.
(Adapted from Ottolenghi and Tamimi's cookbook, Jerusalem)
This is my adapted recipe:
2 Tbsp Olive Oil
2 tsp tomato paste
2 large red peppers (diced)
4 cloves garlic, finely chopped
1/2 onion, finely chopped
1tsp ground cumin
5 large, very ripe tomatoes, chopped
Heat the olive oil in a frying pan. Add garlic, onions, pepper, cumin and 3/4 tsp salt. Stir and cook until peppers soften. Add the tomatoes and gently simmer the sauce. Cook until you have a thick sauce. Season accordingly. It's that simple. You can either make small dips in the sauce and cook a few eggs in the sauce (be sure to watch them and don't overcook)
Or you can put the shakshuka sauce into jars and give it to friends as a gift (to make for breakfast). Or freeze them for another lazy sunday morning. It's all good.
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