Our friend, Sonia, called by with husband John yesterday to buy an extra cook book autographed for a friend.
She’s a green-fingered gardener and a generous spirit–seldom arriving without something seasonal from her vegetable patch. Yesterday she brought us two HUGE tomatoes, and a round courgette.
How on earth did she know about our new resolve!?
She also brought enough basil to make pesto (recipe from the cook book)–a favorite with Meredith–which was delicious, drizzled lightly over the grilled aubergine and courgettes for supper:
Now–what to do with the two red beauties…?
One weighed in at a pound and a half (700 grams)! A sauce, perhaps…?
A sliced tomato salad and pesto again, with the other (a puny pound or 450gms)?
Some of the left-over Parma ham, lightly grilled, and Sonia’s courgette–cut into thick rounds, lightly salted and left to drain for half an hour, dried and brushed with olive oil, then roasted for 20 minutes at a high heat (turn them over after 10 minutes) with a spoonful of tapinade spread over it this time–will see us through to supper.
Post lunch, I notice that there’s enough tomato sauce left over to make a small courgette tian for supper.
We’ll be not be wanting courgettes for a couple of days!
But there are plenty of other summer choices and I’ll never tire of red ripe tomatoes….must go check the tomato patch!