Ever since I tried the amazing heritage tomatoes from Jenny McNally’s stall in the Temple Bar Farmer’s Market I’ve been trying to think of a recipe worthy of blogging about. Unfortunately these tomatoes are so good all I’ve been doing is eating them with a bit of Maldon salt or maybe as part of a Caprese salad with the equally amazing Toonsbridge mozzarella. Given that I’m pretty sure nobody needs instructions on how to salt a tomato this had left me at a bit of a loss as to what to write about.
With the season nearing its end I remembered that I still had one last quinoa salad in myseries and what better way to finish up than with the last of some of my favourite vegetables: tomatoes, aubergines, fennel and peppers. I initially thought I was basing this dish on caponata but when I look at the ingredients now it it’s actually closer to ratatouillethan anything else.
There’s also a Spanish influence with the addition of toasted almonds and a Romesco style puree made from the roasted peppers. In fact, this sauce was a revelation and it strikes me as very versatile: I could see it working well with fish or chicken especially. It’s is a good thing too because I made way too much and will have to find a use for the leftovers still in my fridge!
For full recipe details, please go to www.wholemeal.ie