Make the most of tomatoes - recipes

Published Oct 25, 2014

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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

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