sharing recipes from one generation to the next
My parents lived through the depression and then WW2. Their memories held a wealth of money saving ideas to use up every scrap of foodstuff that was available. Nothing eatable was put in the compost heap let alone sent to landfill, a lesson most of need to be reminded of.
Call it a spread, call it dip or call it pate, this nostalgic savoury toast topper and sandwich filling harks back to my childhood, a means of using up squishy tomatoes, scraps of cheese and stale bread! It’s unsophisticated and not especially good looking, but it is very cheap to make and very, very tasty. Spread it on hot toast for breakfast, enjoy it in a sandwich with some salad leaves and ham for lunch or on a cracker for a snack.
1 onion, finely diced
45g butter or olive oil
3 cloves of garlic, finely diced
4 large tomatoes, skinned* and chopped
1 tablespoon dried mixed herbs
2 thick slices stale bread, crumbed.
60 g shredded cheese
Salt and pepper to taste
¼ cup chopped fresh herbs, I use a mixture of parsley, basil, sage and oregano
Saute the onion in the butter until translucent, then add the chopped tomato, garlic and dried herbs. Cook until the tomatoes are pulpy and most of the juice has evaporated. Remove from the heat and stir in the breadcrumbs, cheese and fresh herbs. Transfer to a covered container and chill. Mock turkey will keep refrigerated for about 1 week.
The amount of bread needed will vary according to the wetness of the tomato mixture.
*See my Tomato Kasaundi recipe for instructions to easily peel tomatoes
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