A mind journey of what my tongue and mouth feels like:
You were out at a good friend’s house last night and drank too much cask red wine, take-away pizza, and sucked honey-comb for dessert – then you went to sleep without brushing your teeth – woke and forgot to brush your teeth again. You go to the bathroom to have that shower you need, hop in with a thick wad of aluminium foil and simultaneously chew it while showering: crunch, twang, crunch. Once out of the shower you brush your teeth with double strength mint toothpaste. With the toothpaste taste fresh in your mouth you go to the fridge, take some cold strawberries out and bite down on them – nice? No, in fact, it tastes like cold, fuzzy metal; aha, this is my world.
But, my mind is searching forward to that magical time when food is again a source of great pleasure.
I’ve started hungrily peering into cook books for new and yummy things to cook when my taste returns and the metal twang disappears from my mouth. My palate is bland at the moment due to my fizzing tongue and stripped throat. However, on the weekend I looked for a recipe for fresh tomato sauce and found below. It’s so simple, yet so delicious. Give it a go if you have too many tomatoes in the garden or fridge.
Roasted tomato sauce (taken from Stephanie Alexander’s the cook’s companion)
Ingredients: serves 2-4
- 8 ripe tomatoes, peeled and roughly chopped (to peel tomatoes you cut long crosses on the bottom, plop them in boiled water for a while then cold water – peel skins away from crossed sections).
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 small fresh chilli, seeded but whole
- extra-virgin olive oil
Preheat oven to 180C. Place tomato, onion, garlic, thyme, bay leaf, chilli and 100ml oil into a baking dish that will hold ingredients in a 4cm thick layer. Roast for about 1 hour until tomato looks a bit scorched, onion is quite soft and there are plenty of juices. Remove chilli and discard. Taste for salt.
Add sauce to good quality fresh pasta (I added it to spinach tortellone).