One of the unintended consequences of being off work at the moment is that I am spending rather a lot of time in the kitchen. After the Flapjacks of Redemption, today was the turn of Opposite Tomato Sauce, which I write about because I'm sure it will help a few of you out and frankly, is just tear jerkingly delicious.
Like a lot of folk, we have had issues with our tomatoes ripening this year. We had plenty of plants, all with plenty of tomatoes, but the stubborn little suckers seemed determined to stay green. Rather than waste them, we picked them and today I had the opportunity to put them to good use.
On Monday, Mum brought a chicken with her to make a batch of chicken soup. Not only did it make an eight person vat of soup, it then went into the oven to be roasted and fed the four of us, with enough left on there to feed another four people in style – never let it be said us Llanitos can't make the most of a tasty bird!!
This is also where the green tomatoes come in because part of the Garcia Mercy Mission meant we had a small tub of sun dried tomatoes in the fridge. Not to be outdone in the thrift department, I decided to do a chicken pasta dish using up the available tomatoey treats – a kind of opposite tomato sauce.
The recipe, in true Llanito fashion is somewhat open to interpretation but I would really suggest you try it because the result is the most incredible sweet and sour tomato sauce with just the merest hint of ooh la la!!
Opposite Tomato Sauce
1 red chilli3 cloves of garlic
1 onion
10 green tomatoes
1 Small tub of sun dried tomatoes
1 Stock Cube
Sugar (to taste)
Sherry (large glug)
Water
Roughly chop all of the ingredients and stick them in a pan with a good slug of sherry and enough water to just cover everything.
Clamp on a lid and set on a really slow bubble for as long as you can stand to wait
Blitz the sauce until smooth and adjust the sugar and seasoning.
Mix with the pasta of your choice, either with left over meat or just as it is.
You can thank me later.
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