My Bottled Tomatoes’ Progress & Tumbet Recipe
Recently I showed you how to grow tomato plants from just four slices of tomato. https://b-c-ing-u.com/comments/coping-with-coronavirus-19-why-are-the-garden-centres-closed-growing-tomatoes-from-seed/ This produced nearly 60 tomato plants!
And then I told you how to grow the plants hanging upside-down in bottles.
Well just look at them now!
The interesting thing is, you can see all the roots growing inside the bottles.
They’ve curved upwards now, so they’ll need to be tied up soon.
We’re looking forward to having an unlimited supply of tomatoes in a couple of months’ time!
TUMBET, a delicious Majorcan vegan dish.
this is very easy to make, but you must prepare all your vegetables before you start.
2tblsps olive oil
4 crushed garlic cloves
About 4 large tomatoes, chopped, or a tin of tomatoes.
1 tsp thyme
Simmer for 30 minutes until thick and reduced.
1 lge aubergine, sliced into rounds.
2 courgettes, cut into rounds
3-4 lge potatoes, cut into rounds
1 red or green pepper, cut into small slices.
Arrange the aubergine slices on an oiled baking tray. roast for 20 minutes, until soft.
Fry the courgettes in a frying-pan with olive oil. turning after 5 minutes.
Lift onto a plate.
Fry the potatoes on both sides until soft.
Place some sauce on the bottom of a casserole dish. Add some chopped herbs.
Add all the aubergines, spread out neatly. Add more sauce, courgettes, then sauce and the peppers.
Tip over the rest of the sauce and herbs, then top with the potatoes, neatly layering them.
Bake for around 30 minutes until the potatoes are crisp and the vegetables underneath are tender when prodded with a fork.
I served it once with garlic bread, and another time with pork chops.
It’s a wonderful combination of flavours!