25 October 2019

Tomato Last Hurrah

Tomatoes, bread, olives and peppers.

I'm still picking tomatoes from the greenhouse, but they are ripening very slowly now and I know it won't be long before a killing frost gets to them.

This week I have been making the most of them by making panzanella for my work lunches. I often make a Dutch oven loaf at the weekend (I follow Tara O'Brady's recipe for Seeded Boule from her book Seven Spoons but don't always bother with the seeds. So these days it's just Boule, really...). If I'm lucky, there will be some of the loaf left over for Monday. This week I was extra fortunate, with enough bread left for Tuesday, too.

Seeded boule.

Both days I made panzanella with a torn-up slice of the bread, a few tomatoes, and a few olives. Then I drizzled over some red wine vinegar and olive oil, mixed it all together and let it sit until lunchtime. It's such a simple dish, but tastes lovely and is a great way of appreciating these late-season harvests. On Tuesday I made the same thing, but this time added a few of the pickled peppers I made last week, just to give the meal a bit of a kick.

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