Archive for category Homegrown Food

Fatalii Paella recipe

Mar 3

Posted by Suttons in Homegrown Food, Peppers, Recipes

The next ingredient from our Pepper and Chilli Around The World Collection to get its own recipe is Chilli Fatalii, is a brilliant sweet Italian variety. This spicy Paella recipe is a favourite of Fiona’s who receommends it highly!

Ingredients:
50ml/2fl oz olive oil
150g/5oz chorizo, cut into small chunks
1 onion, finely chopped
1 Worldbeater pepper (from your collection), roughly chopped
2 garlic cloves, finely chopped
2 Fatalii chillies (from your collection), finely chopped
½ tsp smoked hot paprika
½ tsp smoked sweet paprika
2 sprigs fresh thyme, leaves only
500g/1lb 2oz paella rice, such as Calasparra
175ml/6fl oz dry white wine
1.5 litres/2½ pints hot fish stock
1 tsp saffron threads
4 large tomatoes, seeds removed, chopped
12 raw king prawns, shells on
300g/11oz raw tiger prawns, peeled and cleaned
150g/5oz baby squid, cleaned, trimmed and cut in half
400g/14oz mussels, cleaned and debearded (discard any that don’t close when gently tapped)
300g/11oz clams (discard any that don’t close when gently tapped)
110g/4oz frozen peas, defrosted
1 lemon, juice only
salt and freshly ground black pepper
handful flatleaf parsley, roughly chopped
4 tbsp extra virgin olive oil
Method:
1. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.
2. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.
3. Add the paella rice and fry for two minutes until coated in oil.
4. Add the white wine and simmer until reduced by half.
5. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.
6. Add all the seafood and cook for 3-4 minutes until cooked through.
7. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.
8. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.

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Red Demon Chicken recipe

Feb 26

Posted by Suttons in Peppers, Recipes

Chilli Red Demon

We’ve launched a new Pepper and Chilli Around The World Collection so thought we’d celebrate by adding some recipes for the varieties included. We’re starting with a recipe for Red Demon Chicken which uses Red Demon Chilli which is part of the collection.

Red Demon Chicken
Ingredients

For the jerk chicken
2 tbsp mild jerk seasoning
1 tbsp soy sauce
2-3 tbsp tomato ketchup (or barbecue sauce)
1 tbsp runny honey
2 boneless chicken breasts, skin on
2 tbsn vegetable oil

For the plantain
30g/1½ oz butter
1-2 tbsp vegetable oil
1 large ripe plantain, skin removed, cut on the diagonal into slices 2cm/¾ in thick

For the salsa
2 red demon chillies,(from your collection) finely chopped
½ small ripe pineapple, peeled and finely chopped
½ lime, juice only
2.5cm/1in piece fresh ginger, grated (optional)
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint

For the rice and peas
25g/1oz butter
2 spring onions, finely chopped
1 garlic clove, peeled and crushed
100ml/3½ fl oz light coconut milk
100g/3½ oz basmati rice
½ x 410g/14oz can kidney beans (do not drain)
1 sprig fresh thyme
½ tsp salt
310ml/11 fl oz boiling water
1 green bird’s-eye chilli (or ½ Scotch bonnet pepper)

Step -by-step

1. For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don’t allow them to brown.

2. Add the coconut milk and bring to the boil.

3. Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil.

4. Once it’s come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquids absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.

5. For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.

6. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts.

7. Brush half the jerk paste over the chicken with a pastry brush.

8. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.

9. For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature’s hottest, to brown the chicken. Check the chicken’s cooked through – there should be no pink when you cut into it

10. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper.

11. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, and then stir in the coriander and mint.

12. To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa.

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Out of the frying pan………

Feb 19

Posted by Bea in Homegrown Food

Chilli Pepper Bhut Jolokia Fiery Furnace

I suppose most sensible people would realise that by the very  name of this pepper  it was indeed going to be hot. Coupled with the fact that we had been writing about it on its introduction to the company – that yes, this was the hottest chilli you were ever most likely to eat, and bearing in mind the warnings to wash your hands after touching, do not by any means rub your eyes whilst handling – well any chilli really, and you’ve got enough information to avoid getting more steam up than the Flying Scotsman! But, or should I say Bhut, there are just some lessons in life that you have to learn the hard way…….

It was a cold night, Jack Frost had nipped around the garden having a gnaw at the citrus trees that I’d forgotten to cover up, the moon shone, next doors cat was having it’s neck wrung for doing something it shouldn’t (or it could have been one of the girls singing – I’m not quite sure!) So I thought I would cook up a nice hot dinner – Chilli Con Carne!

Nothing from a tin, jar or anything that had been lurking in the far corner of the bottom drawer of the fridge, for more than a fortnight, was going into this delicious concoction – this was the night for Chilli Bhut Jolokia and  I had two! Tonight was going to be a Michelin style delight of culinary deliciousness…….. …….It wasn’t.

 My initial thought was to put the two chillies in the dish. I had explained this to my colleague Toby earlier but noticed how suddenly his jaw dropped and as he fell back in his seat, he spluttered words that sounded suspiciously connected to blowing socks off and ‘are you mad woman?!’ I couldn’t quite make out at this point if he was in serious need of medical attention or doubled up in the throes of unhinged laughter. I alerted our first aider just to be on the safe side anyway and left them to it.

 Now, I like to cook. There is something very satisfying about chopping garlic, onions, tomatoes (ok these did come from a tin) etc, and I was very careful to chop up my marigolds, sorry – wear my marigolds to chop up my chilli, wash the chopping board and the knife, before it touched any other item, living or dead. Then I added the chilli to my sauce…… I suppose when I saw the pan take a sharp intake of breath I should have thought something could be amiss, the tomatoes shrank and they began to absorb water at a rate of knots! The seasoning went in (plus an extra twist of the black pepper as I’m quite partial to biting the ones that get stuck in your teeth) then it was ready. The rice was dished out, the sauce placed on top and I sat down with my husband to enjoy our evening meal.

 It didn’t quite turn out as I’d planned………..

 My husband’s a fella who likes his food and has never been a dainty eater (he won’t mind me saying this) so of course he took a couple of large mouthfuls of his dinner. It was quite fascinating to watch really, I mean I had never seen this sort of occurrence before…. He started going red from the back of his head, up over the top and down to his lips and neck, beads of sweat were glistening, he sort of reminded me of a Christmas bauble, then he sprung up out of his chair, grabbed a glass of water and stood there with his tongue in the water, looking like he was about to explode! It was about two hours later before I could understand what he was saying; he’d had trouble with his ‘wips being on fwire’ he said.

We never ate anything that evening; I had to throw the whole lot away! What a waste!

 So good people take my advice and only use a tiny tiny bit of this chilli, it is a fiery furnace – it says what it does on the tin as the saying goes! It may be advisable to just put the de -seeded pepper into the dish for a short while then take it out.

You have been warned!

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‘Sprouts, sprouts, glorious sprouts…….’

Dec 3

Posted by Bea in Homegrown Food

Tis the season to be jolly and it just wouldn’t be Christmas without Brussels sprouts.

Not that everyone likes them but I just wonder if they have  tasted them fresh from the garden, gently steamed and still with a bit of bite, not boiled until they are soft, mushy and smelly and all the goodness cooked out of them! One of the reasons why some people dislike sprouts could result from the way they are stored. If you pick them, eat them within a few days as leaving them in the fridge for longer could be the possible cause of strong flavoured sprouts, and this could be off putting.

I have found that it is not necessary, at least with smaller sprouts, to cut a cross in the base. I always thought that it was just a traditional thing to do with sprouts, but the ‘scientific’ reasoning behind it is that the base of the sprout will cook slower than the rest of it, so by cutting into the base the cooking time will be evenly distributed. But I think that this is something that you are best to ‘try and test’ for yourself.

So how can I extol the virtues of the humble sprout and get you growing abrussels[1].silverlinend tasting these little green treasures? Well how about that they are extremely good for you and are a good source of beta carotene, folic acid, antioxidant Vitamins A, C and E, bioflavonoids, iron, potassium and fibre. Sprouts are closely related to cabbage, broccoli and cauliflower and have the same properties that help protect against cancer and other degenerative diseases, these properties can also help to maintain the body’s oestrogen balance. Other substances contained in sprouts can also be credited with stimulating good factors that cleanse the body of carcinogens that may cause breast cancer, by speeding up the metabolism and the removal of oestrogen from the body.

The other amazing fact about sprouts is that they are especially beneficial for pregnant woman as they contain folic acid which is vital for the development of the foetal brain and spinal cord. It is at this time of year that sprouts are at their best however there are pests such as pigeons that have their eyes on your sprouts as well. It would be advisable therefore to cover them for protection or better still – eat them!

For those of you that are used to strong flavoured juice, try juicing sprouts and kale together, it’s quite an acquired taste but be brave – think of all that goodness whizzing around your body! Plus -for all those who may over indulge in the Christmas spirits , this type of juice (i.e from brassicas) has been researched and confirmed as a cure for hangovers!

n.b. Cabbage  contains a substance called glutamine which can help with peptic ulcers and alcoholism and is also claimed to be a protection against cancer.

Happy juicing!

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Breath testing? Pass me the garlic!

Nov 13

Posted by Bea in Homegrown Food

The recent interest in all things ‘Vampire’ at the moment prompted me to take a look at some of the goings on in the garlic world and why it is revered as one of the most remarkable foods known to man, and of course as talisman against the blood sucking ravages of vampires.

In ancient Greek times, garlic was given to workmen building the Pyramids as it was thought that it would give them greater energy and immunity to disease. This in effect was true, as garlic does contain powerful antibacterial, antifungal, antiviral and antiseptic properties. Garlic also contains antioxidant substances that help to guard against degenerative diseases such as heart disease and cancer, and actively lowers cholesterol.

Of course one of the draw backs of eating garlic is the dreaded ‘garlic breath’, and we have the enzyme allicin to thank for it. Allicin is a potent antifungal and antibacterial compound which is released when the garlic is crushed, and is also responsible for the burning sensation if garlic is eaten raw. The way this product is broken down in the body means that it is able to exit the body through exhalation or perspiration; there are also chemicals in garlic that change the metabolism of the body which in turn breaks down fatty acids and cholesterol in the blood and the resulting volatile products can also be exhaled from the lungs – which will give you ‘garlic breath’. Even if you just rub garlic on your skin you will still generate smelly breath because it exits the body via the lungs.

It seems that the Greeks were right, modern research confirms what has been known for thousands of years – we stink! Seriously though, research has backed up the fact that garlic is seriously good for you and has so many beneficial  factors that we should be growing it and eating it for all we’re worth.

 

One of the alleged theories why people used to use garlic to ward off vampires it seems does have credibility (if you believe in vampires of course.) And this comes from a theory that vampirism can be seen as symbolic of mosquito bites, and according to folklore garlic is a natural mosquito repellent (think global warming and all the hot summers to come – and mosquitoes!) It seems there might be some relevance there but garlic has been used in many cultures as a healing medicine and natural vitamin and is thought to have a purification principle that is very much like the metal Silver. The Silver bullet!

I rest my case.

Just off to order my garlic bulbs.

 Garlic[1].IllicoGarlic[1].JolimontIllico (hardneck) 2 bulbs (9 -10 cloves per bulb)

17 40 14   £3.95

Jolimont (softneck) 2 Bulbs (11 cloves per bulb)

17 40 36    £3.95

Just a quick reminder to all of you from Toby (he who knows) – keep checking  your stored crops for disease and rotting.

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Divas’ adventures in Mushroom land!

Nov 2

Posted by Gardening Diva in Homegrown Food, Special offers, Uncategorized

Well I am here to extol the virtues of the Suttons Mushroom kits! I love them!! DSCF4635

I bought one of these (Portobello) for my partners birthday and we planted it up on the 27th September (I say planted.. all we had to do was open the bag of soil and tip it out, not really rocket science! ) and with great expectations but a little doubt sprayed it with water and put it into our utility room. The doubt was only because we have bought kits in the past and not had a single solitary fungi in sight!

Every other day found me peering in with excitement hoping to see a mushroom or two and spraying the surface with water to keep it damp. The utility room isn’t particularly dark, nor warm but it was the only place we could think of to keep the crate. There is no truth in the rumours that I talked to my kit to encourage lots of growing!

And then – only two weeks later, on the 19th October there they were! The tiniest baby mushrooms I have ever seen! Cue much celebration in Diva land as we both had to have our photographs taken with said mushys and I have to admit I even rang a friend to share the fun with! (I am reading this and realising what a sad life I must have.. *chuckles*)

Then on the 25th Oct they looked like real mushrooms and finally on the 30th we had 4 to 5 inch portobello mushrooms just ready for eating! MUCH happiness chez Diva and we put some in the oven with some knobs of garlic butter (garlic grown by us this year) and a pile of grated cheese. Unfortunately we did over cook them and they looked rather like someone had stepped on them but they tasted great, still had a really meaty texture and earthy flavour. And under the big ones there are more tiny baby ones waiting to come up. I am in mushroom heaven.DSCF4775

Now I can assure you I do not work for Suttons but I took a look at the website and these kits are now only £12.95 each or a tenner if you buy two and I cannot recommend them highly enough. Kids would love it cos you only have to wait two weeks for results and then you are eating them in a month. There is also a choice of four different mushrooms to grow, so order now I say!

If you want to see my very artistic slide show of the mushroom experience from start to finish just click HERE! (Ok, it isn’t artistic but it IS a slide show!)

 

Diva.x

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Pumpkin/Squash recipes!

Oct 31

Posted by Gardening Diva in Recipes

I have a lot of squash that I grew this year and of course the shops are full of Pumpkins plaincheap pumpkins so here are a few recipes you might like to try. I usually roast the pumpkin flesh first and then puree if needed for the recipe as it has a high water content but you can just boil it in chunks til its soft You can also use butternut squash for most pumpkin recipes.

Sweet pumpkin pie

I cheated as I bought some ready made sweet pastry cases reduced at the supermarket, but otherwise I would just knock up some pastry at home.

This recipe made 3 x 7 inch pies.

  • 1 cup sugar
  • 2  tsp cinnimon
  • 1 tsp ground allspice
  • 1/2 tsp ground ginger
  • 4 eggs
  • 3 cups pumpkin puree
  • 18 fl oz evaporated milk

Really easy to make – just mix everything together in a bowl and spoon into a sweet pastry case.

Bake at 210 C for 15 mins then reduce to 175 C for 40 to 50 mins.

Should be golden on top and a knife will come out clean when inserted.

squash_butternutPumpkin/Butternut Squash soup

This is a great way of using up what you have left after making scary pumpkin lanterns or making use of the cheap leftover pumpkins. This recipe will also work with butternut squash instead of pumpkin.

Serves 2

  • 500g of pumpkin
  • 1 large clove of garlic
  • 1 onion
  • 1½ tablespoons of oil
  • ½ a tablespoon of lemon juice
  • ½ a teaspoon of mixed herbs
  • 1 vegetable or chicken stock cube
  • half a red pepper
  • 500ml of water
  • 125ml of milk
  • 1 small chilli or half tsp chilli powder (optional)
  • Ground black pepper to taste

Cut the pumpkin or squash into one inch chunks. Removing the peel and seeds and any ’stringy bits’. Peel and chop the garlic, onion, red pepper and fresh chilli if using.

Put the oil into a saucepan on a medium heat and fry off the garlic, onions and red pepper (and fresh chilli if using) for a couple of mins until the onion is soft but not coloured. Stir frequently to stop it sticking.

Add the pumpkin and continue to cook for another 3 minutes and keep stirring throughout.

Dissolve the stock cube in the water and then add to the pan together with the herbs, chilli powder if using and lemon juice. Bring to the boil, then turn down the heat until it is simmering. Put the lid on the saucepan and continue to cook for another 20 minutes until the pumpkin is soft. 

Take off the heat and blend with a stick blender if you like a smooth soup or you can leave it lumpy, or give it a quick mash with the potato masher.

Reheat the soup again gently but do not allow it to boil, and then season to taste with the black pepper.

Butternut squash and Apple chutney

(I used pumpkin for this a few weeks ago and it tastes great)

  • 875g pumpkin, peeled and cut into inch cubes
  • 2 large cooking apples, peeled and roughly chopped
  • 4 carrots, diced
  • 2 large onions, peeled and chopped
  • 200g raisins
  • 5cm fresh ginger, chopped very fine
  • 1 1/2 tsp dried chilli
  • half tsp mixed spice
  • 700ml cider vinegar
  • 2 oranges, peeled, segmented and chopped
  • 500g granulated sugar

Place all ingredients except oranges and sugar in a large heavy pan and bring to the boil and then simmer gently for 30 minutes until mixture is soft.

Add the oranges and sugar. Stir until sugar is dissolved and simmer gently for 45 minutes until the mixture is thick and pulpy. The chutney is ready when a wooden spoon pulled across the pan leaves a clear trail.

Spoon the mixture into hot sterilised jars and seal.

They said to store for at least a week before eating, but I tried mine as soon as it went cold and it was delicious!

Hope you enjoy!

Diva.x

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Update on the Beet

Sep 25

Posted by Bea in Homegrown Food

I just thought that some people may have very high expectations re the amount of juice that they can yield from fruit and veg. The picture here was the result of using 3 med size Beetroot, 2 oranges and 2 large carrots. It may not look a lot (700ml) but all that juice is jam packed with vitamins and antioxidants. A lot of juice that you can buy in the supermarkets  probably contains  other added ingredients such as sugar, salt and water. Dilute your own with fresh water and you will still have an amazing fresh vitamin packed juice. Keep undiluted in the fridge for a maximum of 2 days,  adding a dash of lemon juice to prevent it from turning colour. The froth on the top of the juice will disappear but if you prefer not to use it just discard.Glass of beet goes down a treat

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Blackberries – just ripe for the picking

Sep 25

Posted by Bea in Growing fruit, Recipes

It’s that time of year again when a cold can catch you unawares and all hell breaks loose with coughs and sneezes, runny noses – all the usual suspects. So is it a coincidence or the very clever way that nature seasonably produces its wares, that the delicious  and highly nutritional blackberry is in abundance on hedgerows and many gardens? The medicinal values of the virtuous blackberry have been  widely used for hundreds of years, and for cold and flu sufferers the blackberry is straight out of natures medicine cabinet - it is rich in astringent tannins which help to dry up secretions and protect mucous membranes throughout the body from irritation, inflamation and infection.

Take a look at this superb recipe – just the job to alleviate  your symptoms:

Blackberry Cordial

900g (2lb) Blackberries , or enough to yield 570ml(1pint) blackberry juice

6 tablespoons  of Honey (local if possible)

10 cloves

5 slices fresh ginger

1 teaspoon ground cinnamon

7 tablespoons brandy or dark rum

Juice the blackberries (this can be done through a sieve) Place in a pan with the honey, ginger and cinnamon and bring to the boil over a low heat, keep stirring until the honey has dissolved. Simmer for 5 minutes then leave to cool. When cold, add the brandy or rum and pour into a sterilised bottle and seal.

Obviously not one for the children, but this could also be used as a tasty sauce for pouring over stewed apples, ice cream etc.

Blackberries are generally planted between November and March, prefering partial shade  and slightly acid soil. New from Suttons is the Ouachita Super Sweet a  thornless variety that tastes  superb and produces an abundance of large fruit. Well worth a try.

If you haven’t been wild blackberry picking already why not have a go this weekend? What better than picking blackberries warm off the bush – delicious, and give yourself a treat by making  a blackberry and apple crumble.

My recipe for blackberry & apple crumble.

Blackberries

Cooking apples x 2  (Bramleys are best)

juice of half a lemon

approx 3 desert spoons of dark brown sugar.

For topping:

3 oz Butter (cold from fridge, do not use margerine)

6 oz plain flour white or wholemeal

3 desert spoons dark brown sugar

handful of porridge oats.

Select what size dish you want to make your crumble in. (we are not doing exact measurements here so adjust ingredients accordingly – it’s that easy!)

Fill your dish almost to the top with blackberries and slices of cooking apple (no need to pre -cook) and squeeze over some lemon juice. Sprinkle with sugar.

Make the topping:

Cut up the butter into cubes and rub into the flour. Add the sugar, mix together then sprinkle over the fruit (try and make sure that all the fruit is covered). Top the crumble with the porridge oats then cook for approximately 25 – 30 minutes. I have a fan oven that I set at 180 c.

Enjoy with some delicious  creamy custard.blackberry resized

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Green tomato recipes

Sep 20

Posted by Gardening Diva in Recipes

Green tomatoesI have a huge glut of tomatoes in the garden right now, plenty of ripe ones and even more green ones which are ripening slowly, so am enjoying the chance to try some favourite recipes.

Divas’ Green Tomato chutney
This is my tried and tested (and favourite) recipe.

1 pint vinegar
1lb demerara sugar
1 lb. chopped green tomatoes
1 lb. chopped cooking apples
½ lb. chopped sultanas
¼ lb. chopped onions
½ lb. sugar (granulated is fine)
½ tsp ground ginger
Pinch of salt
1 chilli finely chopped (You can skip this if you want a more traditional recipe)

  • Put the vinegar and demerara sugar in a pan and heat gently until sugar melts.
  • Add all the other ingredients
  • Bring mixture to boil and cook slowly stirring all the time until it thickens. (can take a long time)
  • It’s ready when you can pull a wooden spoon across the bottom of the pan and the line you make stays clean.

Green tomatoGreen Tomato Soup (serves 6)

8oz potatoes
1 oz butter
1 lb green tomatoes
1 medium to large onion, chopped
2 pints stock (I use chicken but you could use vegetable)
1 tin beans – barlotti/kidney/pinto, you choose!
1/4 tsp dried mixed herbs
splash of worcestershire sauce
salt and ground black pepper
tblsp rice
1 fresh chilli finely chopped, seeds removed (You can leave this out if you aren’t a chilli fan)
You can also stir in a spoosh of single cream if you fancy it.

  • Chop the tomatoes, peel and chop the potatoes and onions and chilli.
  • Throw them all into a pan and fry in butter until softened.
  • Add the beans, (I used kidney beans last time as I hadn’t anything else in the cupboard) herbs, stock, rice, worcestershire sauce, season with salt and pepper and bring to the boil.
  • Simmer for 30 mins or until the veg is tender.
  • I like a bit of texture so I blend just over half the soup and return to the pan but you can blend it all if you prefer a smooth soup.
  • Stir in the cream now if you are using it and reheat.

Serve with crusty bread and butter and enjoy!!

 

Oven fried green tomatoes.Sliced green tomato

You can also use any yellow squash you have grown for this. 

8 tblsp cornmeal/polenta
1/2 tsp. salt
1/4 tsp. pepper
small pinch of cayenne pepper
1 egg
1 tbsp. water
3 med. green tomatoes, cut into 1/4″ slices
small amount of oil or Vegetable spray

  • Mix polenta, salt and pepper and cayenne in a shallow dish and set aside.
  • Beat egg with water
  • Dip tomatoes in egg mixture
  • Drop tomato into plate of cornmeal and spoon more mixture over top til covered.
  • Grease a baking tray with a little oil or spray if using spray.
  • Place tomatoes in a single layer in pan.
  • Bake in a hot oven (220 degrees) for 30 to 40 minutes until golden brown, turning once.

They will be crispy on the outside and soft and velvety in the interior. I love mine as a snack with some garlic mayo but they are great as an accompaniment also.

Enjoy your cooking!!

 

Diva.x

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