…the prodigal returns

Back where we came from, reluctant returnees.

What’s cookin’ at Casa Tyr?

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One of the things I really like about being “retired” and living in Spain is that we never have 2 days the same. Some days we are working on the farm, some days we’re gardening, some are Lujos days.

And today? It’s a preserving day! It’s the time of year where the garden is almost starting to wind down, but there are still loads of goodies to be had. Right now, it’s cherry tomatoes. While the bigger varieties are ripening more slowly now, the cherries are going great guns. I always plant several cherry varieties – this year, it’s white cherries (great taste, look kinda odd) and red cherries. My chocolate brown cherry variety has not produced any fruit yet for some reason, but I still live in hope.

We had picked a bag full of cherry tomatoes on Thursday, so today was the day to preserve them. My favourite recipe for them is Bottled Cherry Tomatoes – it’s easy to prepare, I always have all the ingredients, and it is sooooo delicious in the wintertime! I like to take a jar and
throw it on some fresh pasta – all you need to add is shavings of parmesan cheese for a great dinner!

Bottled cherry tomatoes

The other concoction of the day is a new recipe, fresh peach chutney, taken from a lovely site called “Epicurious”. Our friend had given us a bag of fresh peaches (more than 2 can reasonably eat), so I just had to find a recipe that would make good use of them. We aren’t really into jams or desserts, so a semi-hot chutney seemed to fit the bill. I’ll let you know how it turns out, as it’s still bubbling away!

Bottled Cherry Tomatoes

Pierce your cherry tomatoes with a fork, and layer in a clean, dry jar. Between each layer, sprinkle a 1/2 tsp of sugar and 1/2 tsp of salt. Also pop in 1/2 clove of garlic per layer, and a couple of fresh basil leaves. Put lid on loosely, and put in a low oven for 45 minutes or so, or until boiling. Remove from oven, and tighten the lids.

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

2 thoughts on “What’s cookin’ at Casa Tyr?

  1. What a lovely easy recipe, how long will they keep for ? Am going to try this , this wek-end.

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    • hi Lynsey, thanks for the post! You’re right, it is super easy! I’ve found they keep for ages – in fact, the ones we just made should last all winter.

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