Related Stories

• Meatless mushroom dishes - recipes

Pasta with triple tomato sauce

Serves 4-6

30ml olive oil

1 onion, chopped

3 cloves garlic, crushed

60ml sundried tomatoes in oil, drained

4 plum tomatoes, skinned and chopped

400g can chopped tomatoes

5ml salt

black pepper to taste

10ml sugar

125ml shredded basil leaves

400g pasta, cooked

Parmesan cheese to serve

Heat oil and gently fry onion and garlic until soft. Chop sundried tomatoes and add. Add plum and canned tomatoes and mix well.

Add seasoning and sugar and simmer, covered, for 15 minutes. Then remove the lid and simmer for another 15 minutes.

Remove from heat and stir in the basil.

Stir in the pasta and serve with Parmesan cheese.

Fish with tomato and basil sauce

Serves 4

30ml olive oil

1 red onion, sliced

1 bunch spring onions, chopped

10ml chopped garlic

1 red chilli, seeded and chopped

4 large tomatoes, chopped

30ml tomato paste

125ml vegetable stock

salt and pepper

15ml sugar

good handful of fresh basil leaves

15ml olive oil

15g butter

4 fish fillets

Heat oil and gently fry the onion, spring onion, garlic and chilli until onion is soft.

Add tomatoes, paste, vegetable stock and seasonings and simmer for 20 minutes until thickened. Remove from heat and stir in basil.

Heat the olive oil and butter in a frying pan and cook the fish fillets. Place fillets on serving plates and top each with some sauce. Garnish with extra basil and serve with lemon wedges.

Wholewheat tomato tart

Serves 4-6

250ml wholewheat flour

250ml cake flour

5ml salt

100g butter

80-100ml ice water

Topping:

750ml deseeded, diced tomatoes

5ml salt

black pepper

10ml sugar

80ml shredded basil

150g provolone cheese, grated

60ml sour cream

Place flours and salt in a food processor, add butter and pulse until the mixture resembles breadcrumbs.

Add enough water to bring the dough together to form a ball. Remove from machine,wrap in cling-film and refrigerate for 30 minutes.

Place the tomatoes in a sieve over a bowl. Add the seasoning, sugar and basil, then leave for 30 minutes.

Roll out the pastry and line a 23cm flan tin.

Prick the base and bake blind at 180°C for 20 minutes.

Remove the paper and beans and return to the oven until the base is dried out. Remove and cool.

Place the cheese on the base of the tart and top with the tomato mixture.

Drizzle with the sour cream and return to the oven for 15-20 minutes to melt the cheese. Remove and serve warm.

White bean salad with tomato and basil

Serves 4-6

200g broccoli florets

400g can white beans, drained

200g cocktail tomatoes, halved

handful of fresh basil

Dressing:

100ml olive oil

50ml lemon juice

2 cloves garlic crushed

salt and pepper

Steam the broccoli for 2-3 minutes and then refresh under cold water to retain the green colour.

Rinse the beans to remove the excess starch.

Tear basil into small pieces. Combine the broccoli, beans, tomatoes and basil in a bowl.

Combine all the dressing ingredients in a screw-top jar and shake well to mix. Pour over the broccoli and toss. Place in a serving bowl. - Saturday Star

Get our new, free Lifestyle newsletter - subscribe here...