The humble tomato, have you been growing your own?

While most of us are enjoying home grown tomatoes and waiting for them to turn red as this August 2008 has gone on record as one of the dullest ever.  So while we wait for our tomatoes to turn ready for picking, others are up to other sporting activities with this favourite fruit ‘the tomato’.

One tomato festival which takes place every year is where thousands of people take part in the world’s largest tomato fight.  This takes place in Spain on the last Wednesday in August eash year. The battle with overripe tomatoes, which are provided by the City Hall, is the highlight of the festival La Tomatina. Thousands of people flock to Bunol near Valencia on the last Wednesday in August each year for what has become one of the highlights on Spain’s summer calendar.

So some tomato facts for you to bear in mind. Tomatoes contain high levels of beta-carotene, an antioxidant that not only supports our immune systems, but helps maintain healthy skin and tissue linings aswell. They are packed with antioxidant flavonoids and vitamin E, both of which are essential for healthy heart, and are a good source of potassium. One medium-size tomato provides 50 per cent of the recommended daily dose of vitamin C; they contain no saturated fatty acids, are low in salt, starch and sugars, high in dietary fibre and have a low glycaemic index.

But that’s not all. Tomatoes are the richest source of an exceptionally potent antioxidant called lycopene - the pigment that gives them their deep red colour. A single lycopene molecule can neutralise 13 free radicals, so the tomato is quite a superfood.

Why not try my grandmothers chunky garden tomato sauce with fresh basil, and serve it with some fresh pasta & salad for a great summers evening dish. 

However, this recipe like many others, involves preparing garlic. So if your not very good with chopping finely then a necessity for you is a garlic crusher or press. These are great kitchen tools for any cook or chef, which not only give consistency but are quick and easy to use.  So make sure you are not only prepared with the finest of ingredients for your recipe dishes but your prepared with the appropriate tools and equipment which you need to make your dishes too.

I like this Brabantia Profile Line, Garlic Press I personally love the stainless steel one to which matches other items in my kitchen, but they have a range to suit everyones taste. Quite simply, this garlic press is dishwasher safe, easy to clean and easy to operate because of its long grip. It is also available with a  matching hanging rack too for you to coordinate your kitchen. With its plastic pressure plate, removable stainless steel perforated anvil, and it comes with 5 years guarantee you cannot go wrong.

So lets get cooking.  You will need - 3/4 cup chopped onion, 2 cloves garlic, crushed and minced, 3 tablespoons olive oil, 6 cups chopped tomatoes, canned or about 6 fresh, peeled tomatoes, 3/4 cup dry red wine, 1/4 cup shredded carrots, 1/4 cup chopped fresh parsley, 1/3 cup chopped fresh basil, 1 teaspoon sugar, 1 teaspoon salt, 1 cup sliced courgette, 1 cup sliced fresh mushrooms.

To cook simply, heat olive oil in a pan over a medium heat; add onion, cooking until tender. Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, for 1 hour, stirring frequently. Add sliced courgette and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta.

Whats your favourite pasta sauce? and have you had a bumper tomato crop this year?