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Author: Amy Riley

This Tomato and Burrata Salad with Basil Pesto is a refreshing and vibrant starter perfect for a spring dinner party! It combines the sweetness of ripe tomatoes, creamy burrata cheese, and the fresh, aromatic flavours of basil pesto—making it a dish that’s both elegant and easy to prepare.

Ingredients:

For the Salad:

  • 6-8 ripe tomatoes (mix of heirloom, cherry, or beefsteak)
  • 1-2 balls burrata cheese (or mozzarella if preferred)
  • A handful of fresh basil leaves (for garnish)
  • Olive oil (for drizzling)
  • Sea salt and black pepper (to taste)

For the Basil Pesto:

  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts (or almonds as a substitute)
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 clove garlic
  • Juice of half a lemon
  • Salt and pepper, to taste

Method:

  1. Prepare the pesto – In a blender, combine the fresh basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped. With the processor running, slowly drizzle in the olive oil until everything is blended into a smooth, creamy pesto. Taste and adjust seasoning if needed. Set aside.
  2. Slice the tomatoes – Slice your tomatoes into thick rounds or wedges, depending on your preference. If using cherry tomatoes, simply halve them. Arrange them neatly on a platter.
  3. Add the burrata – Gently tear the burrata into pieces and arrange it on top of the tomatoes. The creamy, luscious cheese will melt slightly from the warmth of the tomatoes.
  4. Drizzle the pesto – Spoon generous amounts of the basil pesto over the tomatoes and burrata. You can also serve the pesto on the side if preferred, allowing your guests to add as much as they like.
  5. Season and garnish – Drizzle some olive oil over the salad and sprinkle with sea salt and black pepper to taste. Garnish with fresh basil leaves for a burst of green colour.
  6. Serve – This salad is best served immediately, at room temperature, so the burrata remains soft and creamy.

Tomatoes are one of the most popular and versatile ingredients in the world, but there’s more to them than meets the eye! From their surprising history to their quirky scientific traits, here are three fun facts about tomatoes that might just surprise you.

  1. Tomatoes Were Once Thought to Be Poisonous!

Can you imagine a world where people were afraid to eat tomatoes? Back in the 16th and 17th centuries, Europeans believed tomatoes were toxic because they belonged to the nightshade family—a group of plants that includes some poisonous varieties. Wealthy people who ate tomatoes off pewter plates sometimes got ill due to lead poisoning, which only fuelled the myth. Thankfully, tomatoes were later embraced as a delicious and safe food, and today, they’re a staple in cuisines worldwide!

  1. Tomatoes Are Technically a Fruit

Botanically speaking, tomatoes are a fruit because they develop from a flower and contain seeds—just like apples and oranges! However, in 1893, the U.S. Supreme Court ruled that tomatoes should be classified as a vegetable for trade and taxation purposes. Why? Because they’re typically used in savoury dishes rather than sweet ones. So whether you call it a fruit or a vegetable, tomatoes remain one of the most delicious and debated foods in history!

  1. There Are Over 10,000 Varieties of Tomatoes!

From tiny cherry tomatoes to massive beefsteak tomatoes, there are thousands of different varieties grown around the world! Some are deep red, while others come in yellow, orange, green, purple, and even black! One of the most unusual is the Blue Tomato, which has high levels of anthocyanins—an antioxidant also found in blueberries. Whether you prefer sweet, tangy, or rich flavours, there’s a tomato variety out there for everyone!

You can’t go wrong with a fan favourite, and this warm, hearty tomato and basil pasta celebrates the fresh, vibrant flavours of spring! This is the perfect balance of juicy tomatoes, fragrant basil, and rich olive oil—simple, comforting, and full of springtime goodness.

Ingredients:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 6 large ripe tomatoes, chopped (or 1 can of crushed tomatoes if fresh aren’t available)
  • 1 tsp dried oregano
  • 1 tsp sugar (optional, to balance acidity)
  • Salt & black pepper to taste
  • 1 cup fresh basil leaves, roughly chopped
  • 12 oz pasta (spaghetti, penne, or your favourite kind)
  • Fresh parmesan cheese, grated (for serving)
  • Extra fresh basil (for garnish)

Method:

  1. Cook the pasta – Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Once cooked, reserve 1 cup of pasta water and drain the rest. Set aside.
  2. Make the tomato sauce – While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the tomatoes – Stir in the chopped fresh tomatoes (or canned crushed tomatoes). Let it simmer on low heat for 10-15 minutes, stirring occasionally. Season with oregano, sugar (optional), salt, and pepper. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
  4. Combine – Once the sauce has thickened and the flavours have melded together, stir in the chopped fresh basil leaves. Add the cooked pasta to the skillet and toss everything together, making sure the pasta is well-coated in the sauce. If needed, add a little more pasta water to achieve the desired consistency.
  5. Serve – Plate the pasta and top with freshly grated parmesan cheese and extra basil for a burst of fresh flavour.

Enjoy the fresh, vibrant flavours of spring with this homemade tomato juice—light, refreshing, and packed with nutrients! Perfect for a morning boost or a mid-day refresh.

Ingredients:

  • 6 large ripe tomatoes (preferably fresh spring tomatoes)
  • 1 small cucumber, peeled and chopped
  • ½ red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 tbsp lemon juice (freshly squeezed)
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional, for a little kick)
  • 3-4 fresh basil leaves (or parsley for a different twist)
  • ½ cup cold water (adjust for desired consistency)
  • Ice cubes (for serving)

Method:

  1. Prepare the tomatoes – Cut them into quarters and remove any tough stems. You can peel them if you prefer a smoother juice, but it’s optional!
  2. Blend everything together – Add the tomatoes, cucumber, bell pepper, celery, lemon juice, salt, pepper, cayenne (if using), and basil into a blender. Pour in the cold water to help with blending.
  3. Blend until smooth – Process on high speed for about 1-2 minutes until everything is well combined and smooth.
  4. Strain (optional) – If you prefer a smoother juice, pour the mixture through a fine mesh strainer or cheesecloth to remove any pulp.
  5. Chill & serve – Pour over ice cubes in a glass, garnish with a basil leaf or a celery stalk, and enjoy!

Spring is an exciting time for gardeners, especially if you’re growing tomatoes! As the weather warms up, it’s essential to give your tomato plants the best care to ensure a strong, healthy, and productive growing season. Here are three key tips to help your tomatoes thrive this spring!

1️. Choose the Right Planting Time & Protect from Late Frosts

Spring weather can be unpredictable, so timing is everything! Tomatoes are warm-weather plants, and they don’t do well in cold temperatures. Before planting outdoors:
– Wait until after the last frost—tomatoes thrive in temperatures above 10°C at night.
– If a late frost is expected, cover your plants with fleece or cloches to protect them.
– Start seeds indoors 6-8 weeks before the last frost to get a head start.

2️. Give Them Plenty of Sun & Nutrient-Rich Soil

Tomatoes love sunlight and nutrient-rich soil! To set them up for success:
– Plant in a spot with at least 6-8 hours of direct sunlight per day.
– Use well-draining, compost-enriched soil to provide essential nutrients.
– Add organic matter like aged manure or compost to boost soil health.

  1. Water Smartly & Support Their Growth

Tomatoes need consistent watering and support as they grow:
– Water deeply but less frequently—about 1-2 inches per week, depending on rainfall.
– Avoid getting the leaves wet to prevent diseases like blight.
– Use stakes or cages to support the plants early on and prevent them from falling over as they grow.

By following these simple spring tomato care tips, you’ll set your plants up for a delicious and bountiful harvest!

Spring has sprung!

If you’re looking for the perfect healthy and delicious spring dish, this tomato and basil bruschetta is the ideal dish for spring! Whether enjoyed as an appetiser or a light snack, this dish is a celebration of simple, seasonal ingredients at their best – Celebrate spring with this light and flavourful tomato dish!

Ingredients:

  • 4 ripe tomatoes, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Salt & pepper to taste
  • 1 baguette, sliced
  • 2 tbsp butter or olive oil for toasting

Method:

  1. Preheat the oven to (190°C. Place the baguette slices on a baking sheet.
  2. Brush each slice with butter or olive oil and toast in the oven for 8-10 minutes, or until golden and crispy.
  3. In a bowl, combine diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.
  4. Season with salt and pepper to taste and let the mixture sit for 10-15 minutes to allow the flavours to blend.
  5. Spoon the tomato mixture onto the toasted baguette slices.
  6. Serve immediately and enjoy the fresh taste of spring!

March is National Nutrition Month, making it the perfect time to celebrate one of nature’s most versatile and nutritious foods—tomatoes! These vibrant red fruits (yes, they’re technically a fruit!) are packed with essential nutrients that support overall health. Whether eaten fresh, cooked, or blended into sauces, tomatoes are a delicious and healthy addition to any meal. Let’s explore why tomatoes deserve a spot on your plate!

Nutritional Benefits of Tomatoes:

  • Rich in Vitamins and Minerals – Tomatoes are an excellent source of Vitamin C, which supports the immune system and helps with skin health. They also provide Vitamin K, important for blood clotting, and potassium, which aids in heart function and muscle health.
  • High in Antioxidants – Tomatoes contain lycopene, a powerful antioxidant that gives them their red colour. Lycopene has been linked to reducing the risk of heart disease and certain cancers, as well as protecting skin from sun damage.
  • Supports Heart Health – Thanks to their fibre, potassium, and antioxidants, tomatoes can help lower blood pressure and reduce the risk of cardiovascular diseases.
  • Good for Eye Health – Tomatoes contain beta-carotene, lutein, and zeaxanthin, which are known to support eye health and may reduce the risk of age-related macular degeneration.

Tomatoes are an easy and affordable way to add more nutrients to your diet. Whether you prefer cherry tomatoes as a snack, sun-dried tomatoes in pasta, or homemade salsa for dipping, there are endless ways to enjoy this superfood.

This National Nutrition Month, make a commitment to nourish your body with wholesome, nutrient-rich foods. And what better place to start than with the mighty tomato?

This Middle Eastern dish is hearty and flavourful, with tomatoes as the star ingredient. The combination of warm spices, rich tomato sauce, and soft, poached eggs is comforting and perfect for a cosy February brunch or dinner.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne (optional)
  • 1 can (28 oz) diced tomatoes
  • 4-6 eggs
  • Fresh cilantro or parsley, for garnish
  • Crusty bread for serving

Method

Step 1: Prepare the Base

  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Add the diced onion and sauté for 5 minutes, until soft and translucent.
  • Add the diced red bell pepper and continue cooking for another 5 minutes, stirring occasionally.

Step 2: Add Garlic and Spices

  • Stir in the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using). Cook for 1 minute, until the spices are fragrant.

Step 3: Add Tomatoes and Simmer

  • Pour in the can of diced tomatoes, including the juices. Stir to combine.
  • Season with salt and pepper to taste.
  • Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 4: Add the Eggs

  • Use a spoon to make small wells in the tomato sauce, one for each egg.
  • Crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny (or cook longer if you prefer fully set yolks).

Step 5: Garnish and Serve

  • Remove the skillet from the heat and sprinkle with fresh parsley or cilantro.
  • Serve hot with crusty bread or pita for dipping into the rich tomato sauce and runny eggs.

As winter slowly gives way to spring, tomatoes follow their own rhythm, transitioning from the hardier imported varieties we rely on in the colder months to the fresh, homegrown options that define warmer weather. The change in seasons brings a shift in tomato availability, flavour, and ways to use them in our kitchens. Here are three things to know about tomatoes as they transition from winter to spring:

1. The Rise of Greenhouse-Grown Tomatoes

As winter fades, greenhouse-grown tomatoes become more abundant. These tomatoes are nurtured in controlled environments, where the temperature, humidity, and light are carefully managed. While they might not have the rich flavour of summer’s sun-kissed tomatoes, greenhouse-grown varieties such as vine-ripened and beefsteak tomatoes begin to show up in supermarkets around early spring.

These tomatoes often have a firmer texture and a mild, slightly tangy taste, making them perfect for dishes like fresh salads, sandwiches, or as toppings for pizzas. They are the bridge between the end of winter’s reliance on imported varieties and the fresh bounty of the spring harvest.

2. Early Spring Tomatoes in the Ground

While we may still be experiencing chilly temperatures in early spring, many farmers are starting to plant early-season varieties of tomatoes in greenhouses and polytunnels. These crops are protected from the cold and can begin to produce fruit in the more temperate conditions of late March to early April.

Early-season tomatoes, such as small cherry and plum varieties, are typically the first to ripen. They might not be as sweet as their summer counterparts, but their bright, tangy flavour adds a burst of freshness to dishes, like pasta salads, or even as a topping for toasted sourdough bread. As the days grow longer and sunnier, these tomatoes will gradually begin to develop that sweet, summery taste we all crave.

3. The Shift Toward Fresh, Seasonal Dishes

The transition from winter to spring also means the shift toward lighter, fresher dishes using seasonal ingredients. As early spring tomatoes become available, they begin to play a key role in meals that celebrate the changing seasons. Fresh tomato salads, vibrant salsas, and light pasta dishes are perfect for welcoming the arrival of spring.

This is also the time when tomatoes really shine in dishes like shakshuka (tomato and egg skillet), where their natural sweetness pairs beautifully with the richness of eggs and spices. As we move into spring, it’s the perfect moment to start incorporating more raw, uncooked tomato dishes that highlight their fresh, zesty flavour.

As we move toward the summer months, the best is yet to come!

This simple, spicy Italian dish features crushed tomatoes, garlic, and red pepper flakes, creating a bold and vibrant sauce. The heat warms you up in winter, while the tangy tomato sauce clings beautifully to the pasta.

Ingredients:

  • 2 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • 1 lb spaghetti
  • Fresh parsley, chopped (optional)
  • Parmesan cheese, grated

Method:

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the spaghetti and cook according to the package instructions until al dente (usually 8-10 minutes).
  • Reserve 1 cup of pasta water, then drain the spaghetti and set it aside.

Step 2: Prepare the Arrabbiata Sauce

  • While the pasta is cooking, heat 2 tbsp olive oil in a large pan over medium heat.
  • Add the thinly sliced garlic and sauté for 1-2 minutes until golden and fragrant. Be careful not to burn it.
  • Stir in 1/2 tsp red pepper flakes (adjust to your spice preference) and cook for 30 seconds to release the heat.
  • Add the can of crushed tomatoes and stir well. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.

Step 3: Combine the Pasta and Sauce

  • Add the cooked spaghetti to the sauce and toss to coat evenly.
  •  If the sauce seems too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
  •  Taste the sauce and season with salt as needed.

Step 4: Garnish and Serve

  • Divide the spaghetti arrabbiata into serving bowls.
  • Garnish with chopped fresh parsley for a pop of colour and flavour.
  • Sprinkle with grated Parmesan cheese if desired.
  • Serve immediately with a side of garlic bread or a fresh salad for a complete meal.