SUNDRIED TOMATO AND BASIL SPREAD
Serves 4-6
45ml pine nuts
2 cloves of garlic, chopped
250ml grated Parmesan cheese
30ml olive oil
125ml basil leaves
250g cream cheese, room temperature
60ml sundried tomatoes, coarsely chopped
salt and pepper
ciabatta, to serve
Toast the pine nuts in a dry saucepan for 2 to 3 minutes until golden brown. Put them into a processor with the garlic, Parmesan and olive oil and blend.
Add the basil, cream cheese, sundried tomatoes and blend until smooth. Season with salt and pepper. Serve with toasted ciabatta bread.
CHILLED BASIL AND TOMATO SOUP
Serves 4-6
5 large ripe tomatoes
2 onions, peeled and halved
3 cloves garlic, peeled
30ml olive oil
salt and pepper
15ml sugar
15ml tomato paste
15ml lemon juice
80ml shredded basil
sour cream to garnish
Place the tomatoes, core side down, onto a baking tray, add the onions and garlic, then drizzle with the oil.
Roast in the oven at 200ºC for 10 to 15 minutes. Remove from oven and cool enough to handle.
Remove the skins from the tomatoes and chop with the onions and garlic. Place into a blender or processor with seasoning, sugar, tomato paste and lemon juice. Purée until well blended. Strain through a sieve, pressing out as much liquid as possible.
Adjust seasoning and add basil.
Chill well before serving garnished with a swirl of sour cream.
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.
TOMATO TART
Serves 4-6
250ml whole wheat flour
250ml flour
5ml salt
100g butter
1 egg
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 into a food processor, add butter and pulse until the mixture resembles breadcrumbs. Add the egg and 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 with a fork. Place a piece of baking paper and beans on the inside and bake blind at 180ºC 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.
ANGELA DAY
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 between 8.30am and 12.30pm weekdays, or e-mail Janice at [email protected].
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Saturday Star