<p>What is <em>not</em> to love about some of the weirdly specific cookbooks out there?</p><br><p>You're going to hear about one that Yumi found that is so weird, and so niche, she will obviously never cook from it! Lol.</p><br><p>THEN, there is the wonderful <a href="https://www.booktopia.com.au/tomato-claire-thomson/book/9781787137851.html?source=pla&amp;gad_source=1&amp;gad_campaignid=21611745528&amp;gbraid=0AAAAA-Ia9hOmYYjnjSHgnee5QgrClj3P5&amp;gclid=CjwKCAiA_orJBhBNEiwABkdmjOImAwaavitGU0b-JIQRfigUCU5VS1405r7zY3OUHR-e1ZLhcXko3BoC3dcQAvD_BwE" rel="noopener noreferrer" target="_blank">'Tomato' by Claire Thompson</a>. The book is a celebration of this wonderful ingredient and all that it can do, and from the book a recipe that is now officially Yumi's Summer Fling / Crush, and yes, we will be having it over and over. (I even dehydrated a version of this without the fresh mint and took it hiking. It slapped.)</p><br><p>PEEL 1kg of fresh tomatoes.</p><p>(Do this by marking criss-cross in the bum of the tomato with a sharp knife, dunking the tomato for about 30 seconds in a pot of boiling water, then dunking the tomato into an ice bath. The skin should come off easily after this,)</p><br><p>Fry up 2 cloves of garlic in 2tbs of oil. (I skip the garlic.)</p><p>Add in a chopped fresh red banana chilli or 2.</p><p>Add in the peeled, loosely chopped tomato.</p><p>Season well with salt and pepper.</p><p>Cook down for 12 minutes. In the last 30 seconds, add 1/2 tsp mint.</p><br><p>TO SERVE: Spoon the tomato mixture onto a lipped platter. Fry up 2 more tbs of good olive oil with 2 more cloves of chopped garlic, add in 2 tbs (I add a lot more: 1/3 cup) of pine nuts. Drizzle this mix over the top, adding in as much freshly torn mint as you want.</p><br><p>PS. I discovered this dish exists in <a href="https://www.booktopia.com.au/falastin-sami-tamimi/book/9781785038723.html?source=pla&amp;gad_source=1&amp;gad_campaignid=22923121373&amp;gbraid=0AAAAA-Ia9hOYYEeRj_pivwIw-OPRFi-b4&amp;gclid=CjwKCAiA_orJBhBNEiwABkdmjDnNJ8QDr8imKedWpJp3kauHbaxn4htir2Bsno6YIW-uEsWeLwOHMBoCzGYQAvD_BwE" rel="noopener noreferrer" target="_blank">Sami Tamimi's wonderful cookbook 'Falastin'</a> as a dish called Galayet Banadoura that is pretty much exactly the same, including the need to peel the tomatoes!</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>

5 Minute Food Fix

Yumi Stynes

Yumi's summer crush: Tomato with Pine Nuts, Chilli and Mint

NOV 25, 20257 MIN
5 Minute Food Fix

Yumi's summer crush: Tomato with Pine Nuts, Chilli and Mint

NOV 25, 20257 MIN

Description

<p>What is <em>not</em> to love about some of the weirdly specific cookbooks out there?</p><br><p>You're going to hear about one that Yumi found that is so weird, and so niche, she will obviously never cook from it! Lol.</p><br><p>THEN, there is the wonderful <a href="https://www.booktopia.com.au/tomato-claire-thomson/book/9781787137851.html?source=pla&amp;gad_source=1&amp;gad_campaignid=21611745528&amp;gbraid=0AAAAA-Ia9hOmYYjnjSHgnee5QgrClj3P5&amp;gclid=CjwKCAiA_orJBhBNEiwABkdmjOImAwaavitGU0b-JIQRfigUCU5VS1405r7zY3OUHR-e1ZLhcXko3BoC3dcQAvD_BwE" rel="noopener noreferrer" target="_blank">'Tomato' by Claire Thompson</a>. The book is a celebration of this wonderful ingredient and all that it can do, and from the book a recipe that is now officially Yumi's Summer Fling / Crush, and yes, we will be having it over and over. (I even dehydrated a version of this without the fresh mint and took it hiking. It slapped.)</p><br><p>PEEL 1kg of fresh tomatoes.</p><p>(Do this by marking criss-cross in the bum of the tomato with a sharp knife, dunking the tomato for about 30 seconds in a pot of boiling water, then dunking the tomato into an ice bath. The skin should come off easily after this,)</p><br><p>Fry up 2 cloves of garlic in 2tbs of oil. (I skip the garlic.)</p><p>Add in a chopped fresh red banana chilli or 2.</p><p>Add in the peeled, loosely chopped tomato.</p><p>Season well with salt and pepper.</p><p>Cook down for 12 minutes. In the last 30 seconds, add 1/2 tsp mint.</p><br><p>TO SERVE: Spoon the tomato mixture onto a lipped platter. Fry up 2 more tbs of good olive oil with 2 more cloves of chopped garlic, add in 2 tbs (I add a lot more: 1/3 cup) of pine nuts. Drizzle this mix over the top, adding in as much freshly torn mint as you want.</p><br><p>PS. I discovered this dish exists in <a href="https://www.booktopia.com.au/falastin-sami-tamimi/book/9781785038723.html?source=pla&amp;gad_source=1&amp;gad_campaignid=22923121373&amp;gbraid=0AAAAA-Ia9hOYYEeRj_pivwIw-OPRFi-b4&amp;gclid=CjwKCAiA_orJBhBNEiwABkdmjDnNJ8QDr8imKedWpJp3kauHbaxn4htir2Bsno6YIW-uEsWeLwOHMBoCzGYQAvD_BwE" rel="noopener noreferrer" target="_blank">Sami Tamimi's wonderful cookbook 'Falastin'</a> as a dish called Galayet Banadoura that is pretty much exactly the same, including the need to peel the tomatoes!</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>