In Adelaide this time of year, anybody the least interested in cooking will be thinking of little other than tomatoes, day in and out. We have some sort of heirloom tomatoes growing out the front – whether we will get edible fruit from them, I don’t know, but the bush is happily beavering away, it’s got three stakes holding up some of the branches and it has green tomatoes in abundance.
Meanwhile, I’ve been buying heirloom tomatoes in bulk at the Wayville Farmers’ Market. Once ripe enough, I’ve been frying onions and garlic in ghee (sometimes in olive oil), adding chopped tomatoes and cooking on a low heat until they are disintegrating, and then on a high heat to thicken the sauce. During this process I add a little sugar and salt. After cooling, each batch goes into the freezer. Some will end up in pasta sauces. Some will become curries or chickpea dishes.
The sauce I’m making has a marvelous depth of taste and colour. This is partly due to the rich red, strong-fleshed tomatoes I’ve been using. But I have been adding some black tomatoes too, which I’m sure improves the colour.