Johannesburg - When I was growing up, tomatoes came in just one size and were used to make a mixed salad.
Nowadays tomatoes come in the most amazing array of colours, shapes and sizes.
And they can be used to make a variety of both cooked and raw recipes.
Fresh tomatoes pair well with olive oil, fresh basil and balsamic vinegar.
Tinned tomatoes can be used in anything from making classic Italian pasta and pizza sauces to a spicy Indian curry.
TOMATO, RICOTTA AND HAM LASAGNE
Serves 4-6
PASTA SAUCE
60ml olive oil
5ml chopped garlic
400g tin of chopped tomato
125ml vegetable stock
5ml sugar
salt and pepper
FILLING
400g ricotta cheese
1 egg yolk
250ml chopped fresh basil leaves
salt and pepper
200g ham, roughly chopped
4 tomatoes, sliced
125ml grated Parmesan
chopped basil, for serving
SAUCE: Heat half the olive oil in a saucepan and fry the garlic for a minute. Add the rest of the ingredients and simmer for 15 minutes.
Add the rest of the olive oil, blend until smooth. Season and allow to cool slightly. Set aside.
Preheat oven to 180°C. Spray a ovenproof dish with non-stick cooking spray.
Combine ricotta, egg yolk and basil in a bowl and season.
Place a layer of lasagna sheets over the base of the prepared dish. Top with a layer of ricotta mixture and pasta sauce. Then add ham and a layer of tomatoes.
Repeat until all the ingredients are used up, ending with a layer of tomatoes.
Sprinkle with Parmesan. Bake for 30-40 minutes, until golden and bubbling.
Serve, warm, with extra chopped basil.
DOUBLE TOMATO FOCACCIA
Makes 1
4 cups of flour
1 packet of instant yeast
10ml salt
15ml sugar
60ml olive oil
300-400ml warm water
125ml chopped sundried tomatoes
60ml chopped fresh basil
250g assorted cherry tomatoes, halved
olive oil
sea salt
Place the flour, yeast, salt and sugar in the bowl of a mixer fitted with a dough hook. With the motor running, add the olive oil and enough warm water to make soft, but not sticky, dough.
Add in the sundried tomatoes and basil. Knead for 5-10 minutes.
Cover and allow to rise in a warm place for 40-50 minutes, until the dough has doubled in size.
Knead the dough again for 5 minutes.
On a floured surface, roll the dough out into a rectangle to fit a greased baking tray.
Press the dough into the prepared tray.
Cover and allow the dough to rise again for 30 minutes.
Press the halved tomatoes into the dough, drizzle with olive oil and sprinkle with salt.
Bake in a preheated oven at 200°C for 30-40 minutes, until the focaccia is golden and cooked through.
ROASTED TOMATO SOUP
Serves 4
10 ripe rosa tomatoes, halved (about 800g)
2 garlic cloves, chopped
30ml olive oil
30g butter
1 red onion, finely chopped
500ml vegetable stock
400g tin of cherry tomatoes
pinch of dried chilli flakes
5ml brown sugar
250ml chopped fresh basil
125ml cream
salt and pepper
Preheat the oven to 200°C.
Place the tomatoes on a baking tray, cut-side up. Sprinkle with garlic and drizzle with olive oil.
Roast for 20- 25 minutes. Remove and set aside.
Melt the butter in a heavy-based saucepan over medium heat until sizzling.
Add the onion and cook, stirring, for 5-10 minutes or until softened.
Add the roasted tomatoes and lightly sauté for 5 minutes.
Add in the vegetable stock, tin of tomatoes, dried chilli flakes and sugar and bring to the boil. Stir in half the basil.
Cover and cook on a high heat for 10 minutes.
Blend with a stick blender until smooth. Add the cream and the remaining basil and simmer for 5 minutes.
Season well with salt and freshly ground black pepper.
Serve hot, garnished with extra basil.
CAPRESE BRUSCHETTA SALAD
Serves 6-8
2 ciabatta loaves, sliced
olive oil, for brushing
400g assorted cherry tomatoes, halved
45ml balsamic vinegar
30ml olive oil
125ml sliced basil leaves
salt and pepper
250g bocconcini mozzarella balls, torn
BASIL PESTO
250ml basil leaves
60ml pine nuts
125ml grated Parmesan cheese
125ml olive oil
salt and pepper
Preheat oven to 200°C.
Place the ciabatta slices on a baking tray and brush with olive oil. Bake for 10-15 minutes, until golden and crisp. Set aside.
Meanwhile, marinade the cherry tomatoes in the vinegar, olive oil and basil leaves for 30 minutes. Season with salt and pepper.
Place a layer of ciabatta on a serving platter, cover with the marinated tomatoes, scatter over the mozzarella pieces and drizzle with pesto.
PESTO: Place basil leaves and pine nuts into a food processor and blend until fine.
Add the Parmesan and, with the motor running, add the olive oil in a steady stream.
Season with salt and pepper
TOMATO AND CHICKEN RICE
Serves 4-6
30ml olive oil
5ml chopped garlic
1 red onion, diced
800g boneless, skinless chicken thighs, cut in half
500ml rice
4 tomatoes, skinned, roughly chopped
400g tin of chopped tomatoes
750ml vegetable stock
30ml tomato paste
salt and pepper
250ml frozen peas
60ml chopped fresh parsley
Heat the oil in a large non-stick pot over medium heat. Fry the garlic and onion until soft.
Add the chicken thighs and cook, turning, for 5 minutes or until browned. Add the rice and stir to coat.
Add the fresh and tinned tomatoes and mix until well combined.
Add the stock, tomato paste and salt and pepper. Cover and cook for 30 minutes, until the rice is cooked and all the liquid has been absorbed.
Add the peas and parsley and cook for a further 5 minutes.
Adjust seasoning if necessary.
Angela Day, The Star