Golden Apples, Or Wolf Peaches?

A huge thank you to all the kind people who have shared their lovely homegrown tomatoes with us this summer. I have concluded that gardeners fall into two groups - the diligent waterers [like Brian] and the less conscientious [like me]. I started off determined to raise a crop of crimson globes, but once the water butts were empty and I was making frequent overheated journeys with the can from tap to pot I lost enthusiasm. 

But despite that, the fridge has been well filled with lovely donations - huge scarlet beefsteak and golden 'Texas toms' and tiny ruby cherries. The lettuce patch revived after the rains, so I was able to make 'regular' salads. But I knew we couldn't eat all the tomatoes before they were past their best. What to do?

Ann suggested a pie, and Liz mentioned a Tarte Tatin just as I was thinking about pastry. The legend is that at the famous Tatin Hotel in the Loire valley, one of the sisters absent-mindedly made an apple tart upside down, flipped it out of the pan, and into the history books. [I am not convinced by this story at all]

But what works for apples ought to work for tomatoes. Joy the Baker advises cooking them whole. I cut mine into slices [smaller ones in half] Arranging them in my Le Creuset pan, big slices first then filling gaps with smaller ½ toms I sweated them off for a little while  with a little butter and olive oil. Having sprinkled salt, strewn basil leaves, and drizzled balsamic vinegar, I patted a circle of puff pastry on top [Co-op pre rolled sheet from chilled section] 16 minutes in a hot oven, then I flipped it over. Cheese on half of it [for Bob] and under the grill till that melted. Served with a red&white cabbage/red onion/carrot coleslaw. Quick and easy to make and very toothsome....

The remaining toms were sorted into 'better - use for salads' and 'less exciting' . These ones have been cooked off and frozen to make a sauce for pizza/pasta/bolognese base.
Italians call them pomo d'oro which translates to golden apples, as the first fruits brought to Europe from the Americas were yellow. We Brits call them tomatoes from the Aztec word tomatl
The Latin name is lycopersicon which translates as wolf peach and that comes from a German legend saying that you could use these fruity to summon werewolves! [You may know the word lycopene, that helpful antioxidant found in tomatoes, and also pink grapefruit]

Whatever you call them, big or small, red or yellow. tomatoes are full of good nutrients. I'm truly grateful to my lovely neighbours for their generosity. 

WHAT IS YOUR FAVOURITE TOMATO RECIPE?