Got Alcohol? Got Tomatoes? Let’s Party!

OK, you are probably not expecting this on a parenting blog.  But these unusual fermented tomatoes are so wonderfully delicious (the alcohol content is actually low) and they make amazingly delicious spaghetti pomodoro.   I will make my version of unbelievably tasty spaghetti pomodoro tomorrow, after this batch of tomatoes ferments.

How to make fermented tomatoes:

Sterilise a mason jar or any glass jar with a seal.

Pour in equal amounts of extra virgin olive oil and alcohol (sherry is best, but I use Cointreau because I like the orangey taste). Add cloves of crushed garlic and basil leaves. Add the washed tomatoes. Season generously with salt and pepper.

Seal the jar and leave in the the refrigerator overnight. It can keep up to three days. The tomatoes should be slightly fizzy – shows that they are fermenting!

Stay tuned for my best-ever spaghetti pomodoro! Glamorous enough to be served at dinner parties 🙂

fermented tomatoes 2

A Quirky Take on Aglio Olio

Aglio olio is the staple of most Italianas, and I am no different despite possessing only 25% Italian genes. Once you make the oil (which can last for days), all you need is spaghetti and perhaps some fresh parsley or basil and parmesan cheese for a superb, soul-nourishing comfort food, namely the classic spaghetti aglio olio.

Today, I made zucca aglio olio from the pumpkin I picked up on my drive in rural Phuket.  I decanted the oil into a jar and used some for spaghetti. I then used pumpkin slices to ‘wipe’ clean the saucepan, and baked those pumpkin slices (I sprinkled some freshly ground sea salt over them). The baked pumpkin aglio olio tasted heavenly!

Recipe for my aglio olio:

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Turn off heat. Ensure that the red pepper flakes do not burn!!

Decant into a clean jar for later use.  Serve with piping hot spaghetti, topped with grated parmesan cheese, basil or parley and freshly ground salt and pepper.

And here’s the aglio olio served the traditional way, with spaghetti:

aglio olio

Note: my friend Azlan  Adnan suggested slicing the garlic thinly with a razor for that extra flavour.  Good advice!

 

GO ON, TRY IT!

One of my Facebook readers did, with an even better twist: she added the aglio olio pumpkin to the aglio olio spaghetti, and her adorable daughter loved it! Thanks, Mummy Loves Jayna!

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