Cooking with tomatoes

One simple thing for Church; using the local Saigon Village’s truss tomatoes discounted for quick sale…. as they were absolutely ready to eat.

• Fresh tomato with basil pasta. This worked well, I backed off the amount of basalmic (Aldi’s top quality Casa Barelli basalmic turned out to be great). While making a 5x batch for church I also
  • squeezed the juice out of the very ripe tomatoes and reduced it on the stove
  • steeped a quarter of the garlic in basalmic for about 90 minutes and also fried the other 3/4 in olive oil
• Linguine with tomato, fish, capers & basil
  • wine cooked off faster than I hoped, so I added some boiling water from the pasta as the recipe called for half the liquid to remain
  • made with cherry tomatoes straight from the garden
  • the baby snapper (qld) fish was perhaps not firm enough as the fish reached cooked, the
  • the orange burst cooked far faster than the mini roma and started to contribute juice
  • and we ended up with a sauce fast progressing to mush
  • finally the fettucine I used instead of linguine…  let’s just say the flavours were great, the texture was not (except for the al dente egg pasta fettucine)