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Author: Amy Riley

Fried Caprese Bombs Recipe

Posted on by Amy Riley

Fried Caprese Bombs are a delightful twist on the classic Caprese salad, featuring juicy cherry tomatoes, fresh mozzarella, and fragrant basil wrapped in a crispy, golden coating. These bite-sized treats are perfect as an appetiser or snack, offering a burst of flavour with every bite.

Ingredients:

  • 20 cherry tomatoes
  • 20 small fresh mozzarella balls (bocconcini)
  • 20 fresh basil leaves
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or regular)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying
  • Balsamic glaze, for drizzling (optional)
  • Fresh basil, for garnish (optional)

Method:

Step 1 – Prepare the Ingredients: Wash and dry the cherry tomatoes and basil leaves. Pat the mozzarella balls dry with a paper towel.

Step 2 – Assemble the Bombs: Take a cherry tomato and place a fresh basil leaf on top of it. Then, place a mozzarella ball on top of the basil leaf, creating a stack. Carefully wrap another basil leaf around the mozzarella ball and tomato to hold everything together. Repeat this process with the remaining tomatoes, mozzarella balls, and basil leaves.

Step 3 – Bread the Bombs: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with a pinch of salt and pepper. Roll each assembled bomb first in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with breadcrumbs. Ensure each bomb is well coated for maximum crispiness.

Step 4 – Fry the Bombs: In a large, deep skillet or a deep fryer, heat vegetable oil to 175°C. Ensure there is enough oil to submerge the bombs completely. Carefully place a few bombs into the hot oil, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the bombs from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat with the remaining bombs.

Step 5 – Serve: Arrange the fried Caprese bombs on a serving platter. Drizzle with balsamic glaze if desired, and garnish with fresh basil leaves.

The Origins of Tomatoes: From Ancient Cultivation to Global Culinary Staple

Posted on by Amy Riley

Tomatoes, one of the most beloved ingredients in global cuisine, have a rich and intriguing history that spans continents and centuries. From their beginnings in ancient South America to their current status as a kitchen staple worldwide, the journey of the tomato is a fascinating tale of exploration, culinary evolution, and cultural exchange. Let’s dive into the origins of this versatile fruit and discover how it became a favourite in kitchens around the world.

Ancient Beginnings in South America

The story of the tomato begins in the rugged landscapes of the Andes mountains in South America, where wild tomatoes grew thousands of years ago. These small, berry-like fruits were first domesticated by the ancient peoples of present-day Peru and Ecuador. The Incas and Aztecs played a significant role in cultivating tomatoes, recognising their potential as a valuable food source.

In the Aztec empire, which thrived in what is now Mexico, tomatoes were integral to their diet and culture. The Aztecs called the fruit “xitomatl,” which translates to “plump thing with a naval.” They combined tomatoes with other indigenous ingredients such as chili peppers and squash, creating dishes that laid the foundation for many modern Mexican recipes.

Introduction to Europe

The arrival of tomatoes in Europe is credited to the Spanish explorers who ventured to the Americas in the 16th century. Hernán Cortés, after conquering the Aztec capital of Tenochtitlán (modern-day Mexico City) in 1521, brought tomato seeds back to Spain. Initially, Europeans were sceptical of the new fruit, often growing tomatoes as ornamental plants rather than for culinary use. The bright, colourful fruits were admired for their beauty but feared for their supposed toxicity.

However, it wasn’t long before tomatoes found their way into European kitchens, particularly in Spain and Italy. The Italians, in particular, embraced tomatoes with open arms, incorporating them into their rich culinary tradition. By the late 17th century, tomatoes were a common ingredient in Italian dishes, including the earliest versions of pasta sauces and pizzas.

The Spread to the Rest of the World

Tomatoes gradually made their way to other parts of Europe, and eventually to Asia and North America. Each region adapted the fruit to their culinary traditions, leading to a diverse array of tomato-based dishes worldwide. In the United States, Thomas Jefferson, a noted horticulturist, was among the first to grow tomatoes in the late 18th century, helping to popularise them.

In the 19th century, the Industrial Revolution and advancements in agriculture led to the widespread cultivation and commercialisation of tomatoes. Canned tomatoes and tomato-based products like ketchup became household staples, further cementing the tomato’s place in global cuisine.

Modern Day Tomatoes

Today, tomatoes are one of the most widely grown and consumed fruits in the world. They are cultivated in various climates, from greenhouses in colder regions to vast fields in warmer areas. The development of numerous varieties has allowed for a wide range of flavours, colours, and uses, from sweet cherry tomatoes to robust beefsteaks.

The nutritional value of tomatoes, rich in vitamins A and C, potassium, and the powerful antioxidant lycopene, has also contributed to their popularity. Tomatoes are celebrated not only for their culinary versatility but also for their health benefits.

The journey of the tomato from ancient South America to global kitchens is a testament to the fruit’s adaptability and appeal. Its integration into diverse culinary traditions worldwide has made it a staple ingredient that continues to inspire chefs and home cooks alike. Whether enjoyed fresh in a salad, simmered into a rich sauce, or baked atop a pizza, the tomato remains a beloved component of our meals, with a history as rich and colourful as its flavour.

Tomato and Bacon Breakfast Sandwiches Recipe

Posted on by Amy Riley

A Tomato and Bacon Breakfast Sandwich is the perfect way to start your day. Combining crispy bacon, juicy tomatoes, and creamy avocado on toasted bread, this sandwich is both hearty and delicious. It’s easy to make and packed with flavours that will keep you satisfied all morning.

Ingredients:

  • 8 slices of bacon
  • 4 large eggs
  • 1 tablespoon butter
  • Salt and freshly ground black pepper, to taste
  • 4 slices of your favourite bread (sourdough, whole grain, or ciabatta work well)
  • 1 ripe avocado, sliced
  • 2 large ripe tomatoes, sliced
  • 4 slices of cheese (optional, such as cheddar, Swiss, or provolone)
  • Fresh arugula or spinach leaves (optional)
  • Mayonnaise or aioli (optional)

Instructions:

Step 1 – Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.

Step 2 – Prepare the Eggs: In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook the eggs to your desired doneness, flipping them gently if you prefer them over easy or over medium. Remove the eggs from the skillet and set them aside.

Step 3 – Toast the Bread: While the eggs are cooking, toast the bread slices until golden brown. You can do this in a toaster, under the broiler, or in a dry skillet.

Step 4 – Assemble the Sandwiches: Spread a thin layer of mayonnaise or aioli on one side of each slice of toasted bread (if using). Layer the sandwiches as follows: Place a few slices of avocado on the bottom slice of bread, followed by a slice of cheese (if using), a fried egg, two slices of bacon, and a few slices of tomato. Add a handful of arugula or spinach leaves if desired. Top with the remaining slice of bread.

Step 5 – Serve: Cut the sandwiches in half if desired, and serve immediately.

Refreshing Summer Tomato and Basil Cooler Recipe

Posted on by Amy Riley

A tomato drink might sound unconventional, but this Tomato and Basil Cooler is a refreshing, savoury beverage perfect for hot summer days. Combining the sweet and tangy flavours of ripe tomatoes with the aromatic freshness of basil, this drink is both hydrating and packed with nutrients. It’s a great alternative to sugary beverages and offers a unique twist for tomato lovers.

Ingredients:

  • 4 large ripe tomatoes, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1 cucumber, peeled and chopped
  • 1/2 cup water
  • Juice of 1 lemon
  • 1 teaspoon honey (optional, for added sweetness)
  • A pinch of sea salt
  • A pinch of black pepper
  • Ice cubes
  • Basil leaves and tomato slices for garnish

Method:

Step 1 – Prepare the Ingredients: Wash and chop the tomatoes, basil leaves, and cucumber. If your tomatoes have thick skins, you can peel them for a smoother texture.

Step 2 – Blend the Ingredients: Place the chopped tomatoes, basil, cucumber, water, lemon juice, honey (if using), sea salt, and black pepper in a blender. Blend until smooth.

Step 3 – Strain the Mixture: Pour the blended mixture through a fine-mesh strainer or cheesecloth into a pitcher to remove any solids. Press with the back of a spoon to extract as much liquid as possible.

Step 4 – Chill the Drink: Refrigerate the strained liquid for at least 1 hour to chill and allow the flavours to meld.

Step 5 – Serve: Fill glasses with ice cubes and pour the chilled tomato basil cooler over the ice. Garnish with fresh basil leaves and tomato slices.

National Allotment Week: 3 Essential Tips for Looking After Your Tomatoes

Posted on by Amy Riley

National Allotment Week is the perfect time to celebrate the joys of growing your own produce and share tips for successful gardening. Tomatoes, one of the most popular crops among allotment holders, require some special care to thrive and produce bountiful harvests. Here are three essential tips for looking after your tomatoes during National Allotment Week.

  1. Ensure Consistent Watering

Tomatoes need consistent watering to prevent issues like blossom end rot, fruit cracking, and overall poor fruit development. Proper watering practices are crucial to maintaining healthy plants and achieving a bountiful harvest.

Water Deeply: Water your tomato plants deeply and infrequently rather than giving them a light sprinkle every day. This encourages the roots to grow deeper and makes the plants more drought-resistant.

Morning Routine: Watering early in the morning is ideal as it allows the plants to absorb moisture throughout the day and reduces the risk of fungal diseases that can develop in damp conditions.

Mulching: Apply a layer of organic mulch, such as straw or compost, around the base of your plants. Mulch helps retain soil moisture, regulate temperature, and suppress weeds.

  1. Provide Proper Support

Tomato plants can become heavy with fruit and need proper support to prevent them from sprawling on the ground, which can lead to disease and fruit damage.

Staking and Caging: Use stakes, cages, or trellises to support your tomato plants. Staking involves tying the main stem to a sturdy stake, while caging surrounds the plant with a wire frame to support multiple stems.

Pruning: Regularly prune your tomato plants to remove suckers (the small shoots that grow between the main stem and branches). Pruning helps improve air circulation, reduces disease risk, and allows the plant to direct more energy towards fruit production.

Tie Gently: Use soft ties or cloth strips to gently secure your tomato plants to their supports. Avoid tying too tightly, as this can damage the stems.

  1. Monitor for Pests and Diseases

Tomatoes are susceptible to a variety of pests and diseases that can affect their growth and yield. Regular monitoring and timely intervention are key to keeping your plants healthy.

Regular Inspections: Check your plants regularly for signs of pests like aphids, whiteflies, and tomato hornworms. Early detection allows you to take action before infestations become severe.

Natural Remedies: Use natural pest control methods, such as introducing beneficial insects like ladybugs and lacewings or applying organic treatments like neem oil and insecticidal soap.

Disease Prevention: Practice crop rotation, avoid overhead watering, and space your plants adequately to improve air circulation. Remove and dispose of any diseased leaves or plants to prevent the spread of fungal diseases like blight and powdery mildew.

National Allotment Week is an excellent opportunity to focus on the care and maintenance of your tomato plants. By ensuring consistent watering, providing proper support, and monitoring for pests and diseases, you can enjoy a healthy and productive tomato crop. Happy gardening!

Summer Tomato and Basil Pasta Recipe

Posted on by Amy Riley

There’s nothing quite like the flavour of fresh, ripe tomatoes in the summer. This Summer Tomato and Basil Pasta recipe captures the essence of the season with juicy tomatoes, fragrant basil, and a hint of garlic, all tossed together with al dente pasta. It’s a simple, light, and utterly delicious dish that’s perfect for warm weather. Here’s how to make it and why it’s so delightful.

Ingredients:

  • 1 lb (450g) of your favourite pasta (spaghetti, penne, or fusilli work well)
  • 2 lbs (900g) ripe tomatoes, diced (use a mix of cherry, heirloom, and plum tomatoes for variety)
  • 4 cloves garlic, finely minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese (optional, for serving)
  • 1/2 tsp red pepper flakes (optional, for a bit of heat)

Method:

Step 1 – Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.

Step 2 – Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and lightly golden. Be careful not to burn the garlic.

Step 4 – Add the Tomatoes: Add the diced tomatoes to the skillet with the garlic. Cook, stirring occasionally, for about 5-7 minutes until the tomatoes start to soften and release their juices. If you prefer a smoother sauce, you can mash some of the tomatoes with the back of a spoon.

Step 5 – Combine and Season: Add the cooked pasta to the skillet with the tomatoes and garlic. Toss to combine, adding a splash of the reserved pasta water to help the sauce adhere to the pasta. Stir in the chopped basil and season with salt, black pepper, and red pepper flakes (if using).

Step 6 – Serve: Divide the pasta among serving plates and top with grated Parmesan cheese, if desired. Garnish with additional basil leaves and a drizzle of olive oil for extra flavour.

Fried Green Tomato BLTs

Posted on by Amy Riley

Enjoy this delightful twist on the classic BLT, where the tangy and crispy fried green tomatoes add a unique and delicious dimension to your sandwich. Perfect for lunch or a casual dinner, this recipe is sure to become a favourite!

Ingredients:

  • 4-6 green tomatoes, sliced 1/4 inch thick
  • Salt and freshly ground black pepper, to taste
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying
  • 8 slices of thick-cut bacon
  • 8 slices of rustic bread or your favourite sandwich bread
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh lettuce leaves
  • 1 large ripe tomato, sliced (optional, for added freshness)

Method:

Step 1 – Prepare the Green Tomatoes: Season the green tomato slices with salt and freshly ground black pepper. Set aside on a paper towel-lined plate to absorb excess moisture.

Step 2 – Prepare the Breading Stations: Place the flour in one shallow dish. Pour the buttermilk into a second shallow dish. In a third shallow dish, combine the cornmeal, panko breadcrumbs, garlic powder, smoked paprika, and cayenne pepper (if using).

Step 3 – Bread the Green Tomatoes: Dredge each tomato slice in the flour, shaking off any excess. Dip the floured slice into the buttermilk, then coat it thoroughly in the cornmeal-panko mixture. Repeat until all slices are coated.

Step 4 – Fry the Green Tomatoes: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 175°C. Fry the breaded tomato slices in batches until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to drain.

Step 5 – Cook the Bacon: While frying the tomatoes, cook the bacon in a separate skillet over medium heat until crispy. Drain on paper towels.

Step 6 – Prepare the Bread: Toast the bread slices to your desired level of crispiness.

Step 7 – Make the Sauce: In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice until well combined.

Step 8 – Assemble the BLTs: Spread a generous amount of the mayonnaise mixture on one side of each slice of toast. Layer lettuce leaves on the bottom slice, followed by a few slices of fried green tomatoes. Add crispy bacon strips on top of the tomatoes. If desired, add a few slices of fresh ripe tomato for extra flavour and texture. Top with another layer of lettuce leaves and finish with the remaining slice of toast.

Step 9 – Serve: Serve the Fried Green Tomato BLTs immediately, while the tomatoes and bacon are still warm.

5 Fun Facts About Tomatoes This Summer

Posted on by Amy Riley

Tomatoes are a staple in many kitchens worldwide, celebrated for their versatility and delicious flavour. Beyond their culinary uses, tomatoes have a fascinating history and some surprising characteristics. Here are five fun facts about tomatoes that might just make you appreciate this beloved fruit even more!

  1. Tomatoes Are Fruits, Not Vegetables

One of the most common misconceptions about tomatoes is that they are vegetables. Scientifically speaking, tomatoes are fruits because they develop from the ovary of a flower and contain seeds. More specifically, they are classified as berries. However, in the culinary world, tomatoes are treated as vegetables due to their savoury flavour and common use in salads, sauces, and other savoury dishes.

  1. The Largest Tomato on Record

Tomatoes can grow to impressive sizes, but did you know that the largest tomato ever recorded weighed a whopping 10 pounds 12.7 ounces (4.896 kg)? This giant tomato was grown by Dan Sutherland in Walla Walla, Washington, in 2020. The massive tomato was of the Domingo variety, known for producing large fruits. Growing such a huge tomato requires not only a great variety but also optimal growing conditions and a bit of luck!

  1. Tomatoes Were Once Feared to Be Poisonous

In the 18th century, tomatoes were often called “poison apples” in Europe. This fear stemmed from the fact that wealthy Europeans who ate tomatoes often fell ill and died. The real culprit was not the tomatoes themselves, but the lead content in the pewter plates commonly used by the wealthy. Tomatoes’ high acidity would leach lead from the plates, causing lead poisoning. This misconception lasted until the 19th century when tomatoes gradually gained popularity as a delicious and safe food.

  1. Over 10,000 Varieties of Tomatoes Exist

Tomatoes come in an astonishing variety of shapes, sizes, colours, and flavours. There are over 10,000 known varieties of tomatoes, ranging from tiny cherry tomatoes to large beefsteak tomatoes. They can be red, yellow, orange, green, purple, or even striped. Heirloom varieties, which are open-pollinated and passed down through generations, offer a particularly diverse range of flavours and appearances, making them a favourite among gardeners and food enthusiasts.

  1. Tomatoes Are Good for Your Heart

Tomatoes are not only tasty but also packed with nutrients that benefit your health. They are an excellent source of vitamins C and K, potassium, and folate. Additionally, tomatoes are rich in lycopene, an antioxidant linked to many health benefits, including a reduced risk of heart disease. Studies have shown that consuming tomatoes and tomato-based products can lower LDL (bad) cholesterol levels and reduce inflammation, both of which are crucial for maintaining a healthy heart.

Tomato Lemonade

Posted on by Amy Riley

This Tomato Lemonade is a delightful twist on the classic summer beverage, combining the sweetness of ripe tomatoes with the tangy freshness of lemons. The honey or agave syrup adds a natural sweetness, making it a perfect refreshing drink for a hot day. Give this unique lemonade a try and surprise your guests with its vibrant flavour as the perfect summer cooler!

Ingredients:

  • 4 large ripe tomatoes, chopped
  • 1 cup freshly squeezed lemon juice (about 6-8 lemons)
  • 1/2 cup honey or agave syrup (adjust to taste)
  • 4 cups cold water
  • Ice cubes
  • Fresh basil or mint leaves, for garnish
  • Lemon slices, for garnish

Method:

Step 1 – Prepare the Tomato Juice: Place the chopped tomatoes in a blender. Blend until you get a smooth puree.

Step 2 – Strain the Tomato Puree: Pour the tomato puree through a fine mesh sieve or cheesecloth into a large pitcher to remove the seeds and skins. Use a spoon or spatula to press the puree through the sieve to extract as much juice as possible. Discard the remaining solids.

Step 3 – Mix the Lemonade: Add the freshly squeezed lemon juice and honey (or agave syrup) to the pitcher with the tomato juice. Stir well until the honey is completely dissolved.

Step 4 – Add Water: Pour in the cold water and stir to combine. Taste and adjust the sweetness or tartness by adding more honey or lemon juice as desired.

Step 5 – Chill: Refrigerate the tomato lemonade for at least 1 hour to allow the flavours to meld and to chill thoroughly.

Step 6 – Serve: When ready to serve, fill glasses with ice cubes. Pour the chilled tomato lemonade over the ice.

Step 7 – Garnish: Garnish each glass with fresh basil or mint leaves and lemon slices. Serve immediately and enjoy the refreshing and unique flavours of tomato lemonade!

The Ultimate Guide to Heirloom Tomatoes: Varieties, Growing Tips, and Recipes

Posted on by Amy Riley

Heirloom tomatoes are a gardener’s and chef’s delight, known for their rich history, unique flavours, and stunning colours. Unlike hybrid tomatoes, heirlooms are open-pollinated and have been passed down through generations, maintaining their true genetic makeup.

Introduction to Heirloom Tomatoes

Heirloom tomatoes are cherished not only for their taste but also for their historical and cultural significance. These tomatoes come in a rainbow of colours, shapes, and sizes, each with its own story. Whether you’re a seasoned gardener or a culinary enthusiast, heirloom tomatoes offer a fascinating journey into the past, packed with flavours that modern hybrids often can’t match.

Popular Heirloom Varieties

Here are some popular heirloom tomato varieties that you might want to consider for your garden or kitchen:

  1. Brandywine:
    • Description: Known for its large size and perfect balance of sweetness and acidity, Brandywine tomatoes are often pink with a slightly ribbed shape.
    • Best Uses: Slicing for sandwiches and fresh eating.
  2. Cherokee Purple:
    • Description: These tomatoes have a dusky, dark purple colour and a rich, smoky flavour. They are medium to large in size with a smooth texture.
    • Best Uses: Salads, sandwiches, and grilling.
  3. Green Zebra:
    • Description: Green Zebra tomatoes are small to medium-sized with green and yellow stripes. They offer a tangy, slightly tart flavour.
    • Best Uses: Salads, salsas, and garnishes.
  4. Black Krim:
    • Description: Originating from Crimea, these dark maroon tomatoes are known for their intense, slightly salty flavour.
    • Best Uses: Fresh eating, salads, and sauces.

Growing Tips for Heirloom Tomatoes

Growing heirloom tomatoes can be a rewarding experience, but they do require some specific care to thrive. Here are some tips to help you succeed:

  1. Seed Starting:
    • Start heirloom tomato seeds indoors 6-8 weeks before the last expected frost. Use a high-quality seed starting mix and keep the soil consistently moist.
  2. Soil Preparation:
    • Heirloom tomatoes thrive in well-drained, nutrient-rich soil. Amend your garden soil with compost or well-rotted manure to improve fertility and drainage.
  3. Planting:
    • Transplant seedlings outdoors once the danger of frost has passed and the soil has warmed. Plant tomatoes deep, burying two-thirds of the stem to encourage strong root development.
  4. Watering:
    • Water tomatoes deeply and consistently to keep the soil evenly moist. Avoid overhead watering to reduce the risk of fungal diseases.
  5. Pruning and Staking:
    • Prune suckers (the shoots that grow between the main stem and branches) to promote better air circulation and reduce disease risk. Use stakes or cages to support the plants and keep the fruits off the ground.
  6. Pest and Disease Management:
    • Monitor plants regularly for pests like aphids and tomato hornworms. Use organic pest control methods and practice crop rotation to minimize disease problems.

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