I never thought I'd say this: I have a glut of tomatoes. Of my own. From my own bushes. Yes! But a glut of tomatoes is a wonderful thing to have spread over your kitchen bench (far more welcome than a glut of zucchinis or broad beans).
For the past week I've tippy-toed about, really, enjoying deep scarlet chunks on salads and steamed vegies, bowls of pasta-and-pesto, or on a thick slice of wholegrain toast with just basil and salt (a most luxurious breakfast).
But these have really been garnishes, little entrees into the tomato supply.
So tonight I made a fresh sauce, suitable for pasta or vegies, using so few ingredients it feels wrong to call this a recipe. I was inspired by London-based chef Giorgio Locatelli, whose 'Made in Italy' writings I am currently
I merely heated a very good glug of olive oil in a small frypan, then added a few juicy garlic cloves I'd sliced up (wonderful fat things bought at the Bellerive farmers market). I sauteed this gently until the garlic started to soften, then added a few fresh tomatoes, cut into small but rough chunks (skin, seeds and all). I added a generous pinch of salt, raised the heat and let it all bubble away for, oh, 15 minutes? Until it started to reduce and just catch on the bottom of the pan.
And that was it, bar the fresh basil leaves I generously adorned the final plate with. The richly red tomatoes and the velvety oil made it a beautiful sauce. Quick enough to make for a colourful mid-week dinner; quick enough to retain the flavour of those ripe home-grown tomatoes.