I am growing heirloom tomatos called Lemon Drop (http://www.diggers.com.au/shop/product/S231/TOMATO%20LEMON%20DROP.aspx) if you're interested. I want to make an interesting meal out of them and use them as a base for the sauce. Should make approx 1.2kg sauce. This recipe is still in development but sending live for further ideas. I think it might be nice to serve with prawns or chicken on pasta shells

Ingredients

olive oil↗1 tablespoon
yellow capsicum, diced↗1
garlic cloves, crushed↗3
kg lemon drop tomatoes, roasted↗1 1⁄4 kg
yellow squash, diced↗2
stevia, leaves ripped↗2
vegetable stock↗1 cup
white wine↗1⁄4 cup
sprigs fresh lemon thyme↗4
large handful lemon basil, ripped↗1
feta cheese, crumbled↗1⁄2 cup

Step-by-step instructions

1
Heat the oil in a large saucepan and then brown the garlic & capsicum until fragrant.
2
Add everything up to the thyme and bring to a boil.
3
Lower heat and simmer for 30 minutes, stirring occasionally.
4
Add the herbs and simmer for another 5 minutes.
5
Add the mixture to a food processor and blitz for 30 seconds.
6
Add the cheese and blitz for another 30 seconds.
7
*To Serve - Pour over or stir through chicken or prawn on shell pasta.
8
*To Store - pour into 400g jars, let cool and then freeze (put lids on loosely until frozen and then tighten).

Source: food.com

Original recipe ↗

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