Tomatoes

Recipes

Roasted Tomatoes in Basil Oil
125ml olive oil ......................................................... 2 good handfuls basil leaves
6 ripe tomatoes ..................................................... 1 tablespoon honey

Warm oil gently in a small pan and add basil. Crush the leaves with a wooden spoon and cool. Halve tomatoes and place cut side up in an ovenproof dish. Strain oil over tomatoes, sprinkle with salt and black pepper and drizzle with honey. Bake at 160C for 1 hour until very soft. Cool in the liquid. When cold serve on focaccia or ciabatta with extra basil and feta or mozzarella, with the juices spooned over the top! Serves 2-4.

Quick Tomato and Pesto Tart
1 pack puff pastry ........................................................ 6 tomatoes, sliced
3 tablespoons pesto .................................................... 150g sliced mozzarella (or feta)
handful fresh basil leaves, torn

Roll out the pastry to a circle about 25-30cm in diameter. Place on a baking tray. Lightly score an inner circle, leaving a border of around 5cm. Spread the inner circle with pesto and arrange tomato slices over the top. Lay mozzarella slices on top and season with black pepper. Bake at 200C for about 20 minutes until puffed and golden. Toss basil over the top and serve hot. Serves 4.

Uncooked Tomato and Goat’s Cheese Pasta Sauce
500g ripe tomatoes, skinned, seeded and chopped ........... 150g goat’s cheese crumbled
6 tablespoons olive oil ............................................................ large handful fresh basil, torn

Combine all ingredients in a large bowl, season and toss with hot pasta.

Tomato and Chilli Jam – another recipe from New Zealand!
500g very ripe tomatoes ............................................... 4 red chillies
large piece fresh ginger, peeled and chopped .............. 4 cloves garlic, peeled
300g brown sugar .......................................................... 100ml red wine vinegar
50ml balsamic vinegar

Process half the tomatoes, with the chillies, garlic, ginger and balsamic vinegar to a fine puree. Dice the remaining tomatoes and set aside. Place the puree, sugar and wine vinegar in a deep pan and heat gently, stirring continuously until the boil is reached. When simmering, add diced tomatoes. Cook for 30-40 mins, skimming off any foam and stirring from time to time to ensure that it does not catch. When very syrupy and thick, test for setting, and then pour into sterilised jars. Seal and cool. Store in a cool, dark place. Makes 4 medium jars.

Tomato Tart with Parmesan Pastry
Parmesan pastry : 225g self raising flour ........................ 1 teaspoon baking powder
35g butter ............................................... 35g parmesan
125ml milk
Filling : 50ml olive oil .......................................... 4 large onions, sliced
2 teaspoons sugar ..................................... 6 ripe tomatoes, sliced

Rub butter and parmesan into flour and baking powder. Mix to soft dough with milk. Roll out and line greased baking sheet. Heat oil in heavy frying pan, and cook onions with sugar for 20-25 mins, covered, until golden. Spread over crust, cover with tomato slices and sprinkle with black pepper and herbs if desired. Drizzle with a little oil and bake at 200C for 30-35 min until well browned. Serves 6.