Fresh tomatoes are always on my weekly shopping list because they are SO versatile and delicious. As the seasons change I seek out the sweetest and tastiest tomatoes because this varies throughout the year. Although the hydroponically grown tomatoes are picture perfect, they lack the true burst of tomato flavour, so I try to purchase the sun ripened varieties instead. 

I also buy slabs of tinned tomatoes which are one of my pantry essentials, and as soon as I am down to my last two, I stock up again. I’ve tried various brands and my favourite is the Mutti Polpi variety. They have  that true, tomato red colour, real flavour and texture without added nasties. 

Yesterday afternoon I stumbled across these OXHEART TOMATOES at a family run grocer called Fruit at Hunters Hill. This large, heavy, slightly heart-shaped variety is not often available in Sydney, as they are only in season for a brief time during autumn. Although they are not a beautiful looking tomato, they are a delight to eat, not only for their rich flavour, but also their dense, almost meaty texture. 

I was planning on slicing these tomatoes thickly, layering them on hot buttered toast and eating for breakfast with a pinch of sea salt and pepper, just as Stephanie Alexander recommends in The Cook’s Companion. Alas, it was not to be because I slept through the alarm (!!!) then raced around in order to still make the school drop off on time. Cereal became our tomato substitute. 

So, determined not to miss the chance again today, I served up a platter of these edible gems on thick slices of wood fired sourdough baguette, with a side plate of Margaret River Vintage Cheddar and King Island Triple Cream Brie. They were a perfect accompaniment to the beef goulash I made for the main part of this evening’s meal. If you are after an easy, healthy, appeals to-all-ages meal that is ideal for these chilly nights we are having in Sydney, then you may want to try this recipe. 

Slow Cooked Beef Goulash (to serve 8)

Ingredients
Extra virgin olive oil
1 x finely chopped brown onion
2 x cloves of finely chopped garlic
4 x large carrots chopped into  3 cm – 4 cm pieces
1 x fleshy parsnip also chopped into large pieces
2 x celery stalks finely chopped with the soft, light green internal leaves for added flavour

1.5 kilograms of chunky casserole beef, Most butchers, have this readily diced and available daily. I always buy mine from Chilcott’s Butchery and it melts in the mouth every time. 
1 heaped tablespoon plain flour
1.5 tablespoons sweet Hungarian paprika

1 heaped tablespoon tomato paste or 2 fresh diced tomatoes
1 teaspoon salt
good grind of black pepper
500 mls chicken stock
2 whole stalks of fresh rosemary

Preheat oven to 150 degrees, fan forced. 

Add about 1 tablespoon of olive oil to a large cast iron pot and when heated add all the veggies and sauté over a medium heat until they are glossy (about 10 minutes). 

Remove into a separate bowl. Add more olive oil, increase the heat and brown off the beef in three batches adding the flour and paprika each time. Doing this in batches means the meat browns evenly and doesn’t stew. You may also need to add more oil to the pot in between batches. 

Add back all the veggies and browned beef, along with the salt and pepper, rosemary, tomato paste or tomatoes and chicken stock. Bring to a gentle boil, then turn off the stove and put the covered pot into the oven for 2.5 to 3 hours. 

Serve with steamed buttered rice, or mash or simply warm crusty bread – topped with tomatoes if you are a fan of them like me!