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Much stronger and less acid than sun dried tomato with other sweeter characteristics reminiscent of caramel and tamarillo. A little salt can be added to counter any bitterness caused by its strength.
Use to make for a pungent snack or accompaniment to a cheese platter either whole, crushed or reconstituted in olive oil. They can be ground up to make Akatjurra for use in all sorts of recipes wherever cheese or tomato are a feature. Flavour matures on standing or prolonged cooking.
Whole Bush Tomatoes can be eaten by themselves as a pungent flavour quencher similar to an olive. They are great if allowed to soak for a few weeks in olive oil where they reconstitute and also infuse the oil with their aroma. Try with a cheese platter roughly chopped or grind in a mortar and pestle to make your own fresh Akatjurra.
Particularly suited to savoury applications such as relish', chutneys, sauces, stuffing or crusting. Use at about 4% addition ratio to flavour your usual tomato recipes such as pasta sauces, pizza base' etc. to add the distinctive flavour of Akatjurra. Can also be used to make a delicious dip, use sour cream base and a packet or two of good dried tomato soup, some fresh chopped basil. Add a tbsp or two of Akatjurra, allow to sit overnight to mature and you will have a dip that everyone will rave about!
Ingredients: Whole Bush Tomatoes (100%) Solanum centrale
Store in a cool dry dark place. Can be frozen for prolonged storage.