FARM TO TABLE – THE BEAUTY OF TOMATOES
THE BEAUTY OF TOMATOES
For me, September is always the month to preserve some of the best flavours of summer. My pantry will soon be stocked with tasty sauces and such, all of which will be savoured and enjoyed in the depth of winter. Can you think of anything nicer on a dreary rainy day than to sit down with a bowl of delicious pasta smothered in home-made tomato sauce? Brings a smile to this Chef’s face, so let’s talk about the bounty of fresh, luscious tomatoes available to us now. Early fall is the peak time of year for this delectable food, so even if you haven’t grown your own, you will be equally as thrilled by the flavours of the beautiful tomatoes available from your local farmers.
Over my 30-year career, one of the most popular topics with colleagues and guests alike is sharing the “I’ve got the best tomato sauce recipe” with one another. And to be honest, they are all good, which is why I’m not sharing any one recipe this month.
At the end of the day…or cooking session, it is all about your own tastes and preferences. How much basil, oregano, rosemary, sage and thyme to add, or not, are just a couple of herbs you might add. Perhaps your family likes a little punch to their sauce? Try adding chillies – you can get a mild bite to fiery hot so do be careful.
And while I’m not offering a full recipe, I would like to share these hints with you on how I make my sauce:
In a bowl, prepare your tomatoes by cutting into small pieces. Add in diced onion and garlic, plus sea salt, or kosher salt to your taste, cover with olive oil. Place on a baking tray with parchment paper and oven roast your tomatoes with your favourite herb/s (hint: don’t use too many different herbs at once), for 30 minutes at 350 degrees Fahrenheit.
You will taste how the flavour will be more concentrated after this process. Let the mixture cool for 15 minutes, then blend everything and reduce the tomato pulp to your favourite consistency.
The sauce can be canned at this point. If you are not familiar with the canning process it is a wise choice to buy a starter kit and follow the instructions.
About CHEF MARCO HERBERGS:
After receiving his Diploma as Master Chef of Professional Education and Training in 2004, Chef Marco Herbergs held the prestigious position of Executive Head Chef at the Treculinari AG, Restaurant Loewen in Meilen Switzerland until 2011, which was when he and his family made their life-long dream come true and immigrated to Canada. Their pursuit of a bounty of season ingredients, world class wines and the relaxed outdoor lifestyle is what led them to the Okanagan. Marco has honed his skills in some remarkable restaurants including Gasthof Loewen in Switzerland and the Fairmont Chateau Lake Louise. With over 17 years of experience in managing different Hotel Kitchens, he is an extremely motivated individual who strives for excellence in all areas of his life, which has been a strong attribute to his successful career as a Chef. His love for haute cuisine has him emphasizing local products and good quality which leads to good living. Chef Marco shops locally when possible and sources out the best product for each menu item to create the ultimate dining experience.
Wednesday, September 09 2015
Posted by: CHEF MARCO HERBERGS
Categories:Farm to Table
- Crystal Gem of the Month
- Do it naturally
- Farm to Table
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- Health & Wellness
- Insights from Kurspa
- Mindfulness with Dr. Strauss
- My Health Story
- Meet the Management Team