Wednesday, May 4, 2011

Kudos for Amish Paste.

It might not look like much, but this is the basis of tonight's dinner. Fairy and Lebanese eggplants from the garden (white and green respectively), as well as our Amish Paste tomatoes. I added an onion, a bit of bacon, a dash chardonnay vinegar and half a cup of chicken stock, cooked the whole lot down et voila: a sort of ratatouille with bacon. Healthy, with loads of vegetables, and most of them from our own garden.

I think I can safely recommend the Amish Paste tomato for cooking. It's not an attractive tomato, being quite lumpen, but it was the plant which produced far and away the most fruit (kilos and kilos of it), and has proven it's worth for cooking over and over. I'll be planting it again next year. Maybe even two!

1 comment:

Malay-Kadazan girl said...

Your dish sounds yummy as it is pick fresh from your garden. I might have a go with amish paste next spring.