Sunday, January 25, 2015

Bunya Pine Nuts in Green Tomato Sauce


25 Bunya nuts
10 ripe green “Green Zebra” Tomatoes (Solanum lycopersicum)
see details on previous post
1 large onion
4 garlic cloves
2 celery sticks
a dash of agave nectar
some olive oil

Split Bunya nuts with garlic

Peel the bunya nuts. Skin the tomatoes and chop them. Cut the onion fine and fry in the hot olive oil. When golden, add the tomatoes, the garlic and the finely chopped celery. Add the bunyas, cover and simmer for 25 min. Remove the lid and lightly cook for another 10- 15 min to get a sugo/thick consistency.

The sauce was served with small firm potatoes. This combination puts an end to the simile 'The bunya tastes like a potato'. Served with a crunchy rucola salad

Tomato, Bunya, Garlic in cooking stage

The desired cooked consistency

The unpredictability of the bunya harvest: 6 cones were peeled, a large box was filled with 'compost' and the yield can be seen on top. A crop that does not conform to an efficiency obsessed agri-industry.

Click to enlarge

More Tomatoes
Bunya spaghetti napolitana
Tomato sauce with noodles

More on Bunyas
Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup
Bunya Pine Nuts in Coconut Milk

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