Category: Recipes

This cheesy tomato and beef pasta bake is the ultimate comfort food. Packed with rich tomato flavour, tender pasta, and gooey cheese, it’s a meal that will satisfy your hunger and leave you feeling cosy and content.

Ingredients (Serves 4-6)

• 300g pasta (penne, rigatoni, or fusilli work best)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g lean minced beef (or plant-based mince for a vegetarian option)
• 400g tin of chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar (optional, to balance acidity)
• 100ml beef or vegetable stock
• 200g grated mozzarella cheese
• 50g grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh basil leaves (for garnish)

Method

Step 1 – Bring a large pot of salted water to a boil and cook the pasta until just al dente (it will finish cooking in the oven). Drain and set aside.

Step 2 – Prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the minced beef, breaking it up with a spoon, and cook until browned.

Step 3 – Stir in the tomato puree, chopped tomatoes, oregano, basil, sugar (if using), and stock. Season with salt and pepper. Reduce the heat and simmer for 15-20 minutes until the sauce thickens.

Step 4 – Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl or the skillet (if it’s oven-safe), combine the cooked pasta with the sauce. Mix well to coat the pasta evenly.

Step 5 – Transfer the pasta and sauce mixture to a large baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.

Step 6 – Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling with a golden crust.

Step 7 – Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves. Serve with a crisp green salad or garlic bread for a complete meal.

When the winter chill sets in, there’s nothing like a bowl of hearty soup to warm you up. This tomato and lentil soup is packed with rich flavours, nourishing ingredients, and just the right amount of spice to keep you cosy all season long.

Ingredients (Serves 4-6)

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 pinch chili flakes (optional)
• 400g tin of chopped tomatoes
• 1 tbsp tomato puree
• 2 litres vegetable stock
• 200g dried red lentils, rinsed and drained
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper
• A handful of fresh parsley or coriander, chopped (for garnish)
• Crusty bread or rolls (to serve)

Method

Step 1 – Sauté the Vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic, smoked paprika, cumin, and chili flakes, and cook for another minute, releasing the spices’ aroma.

Step 2 – Build the Base. Stir in the tomato puree and cook for 1-2 minutes. Add the chopped tomatoes and sugar (if using), stirring well to combine. Pour in the vegetable stock and bring the mixture to a simmer.

Step 3 – Cook the Lentils. Add the rinsed lentils to the pot and stir. Reduce the heat to low, cover, and let simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup thickens. If it gets too thick, add a splash of water to adjust the consistency.

Step 4 – Season and Blend (Optional). Season the soup with salt and pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a hearty feel. Alternatively, blend half the soup in a blender and return it to the pot.

Step 5 – Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with warm crusty bread for dipping.

Kick off the New Year with a dish that’s fresh, flavourful, and easy to make. This roasted tomato and garlic pasta is packed with vibrant ingredients, perfect for a cosy meal to set a delicious tone for the year ahead.

Ingredients (Serves 4)

• 500g cherry tomatoes (preferably on the vine for extra flavour)
• 4 cloves of garlic, peeled and left whole
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp chili flakes (optional, for a bit of heat)
• 350g spaghetti or linguine
• 1 handful of fresh basil leaves
• 50g grated Parmesan cheese (or a plant-based alternative for vegans)
• Salt and freshly ground black pepper

Method

Step 1 – Preheat your oven to 200°C (180°C fan/gas mark 6). Line a baking tray with parchment paper.

Step 2 – Roast the Tomatoes and Garlic. Place the cherry tomatoes and garlic cloves on the tray. Drizzle with olive oil, sprinkle with oregano, chili flakes (if using), salt, and pepper. Toss everything together to coat evenly. Roast in the oven for 20-25 minutes until the tomatoes are soft, blistered, and slightly caramelised.

Step 3 – While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions until al dente. Reserve ½ cup of pasta water before draining.

Step 4 – Once the tomatoes are ready, transfer them to a large mixing bowl or skillet. Use a fork to gently mash some of the tomatoes and garlic to create a light sauce, leaving some tomatoes whole for texture. Add the drained pasta to the bowl and toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed.

Step 5 – Finish with Fresh Basil and Parmesan. Tear the basil leaves and stir them into the pasta. Sprinkle generously with grated Parmesan cheese. Adjust seasoning with more salt and pepper if needed.

This warm and luxurious roasted tomato dish is the perfect Christmas Eve starter or light main. It combines the comforting sweetness of roasted cherry tomatoes with the creamy richness of burrata, all highlighted with festive herbs and a drizzle of balsamic glaze.

Ingredients (Serves 4-6)

For the Roasted Tomatoes:

• 3 cups cherry or grape tomatoes (use a mix of red and yellow for colour)
• 3 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

For Assembly:

• 2 balls of fresh burrata
• 1/4 cup pomegranate seeds (optional, for a festive touch)
• 2 tablespoons fresh basil leaves, torn
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil (for drizzling)
• 2 tablespoons balsamic glaze
• Toasted baguette slices or crusty bread, for serving

Method

Step 1 – Prepare the Tomatoes

Preheat your oven to 200°C. In a large baking dish or sheet pan, combine the cherry tomatoes, sliced garlic, olive oil, oregano, salt, and pepper. Toss to coat evenly and spread the tomatoes out in a single layer.

Step 2 – Roast the Tomatoes

Roast for 20-25 minutes, or until the tomatoes are soft, blistered, and slightly caramelized. Stir once halfway through cooking for even roasting.

Step 3 – Plate the Dish

Transfer the warm roasted tomatoes to a serving platter. Tear the burrata balls into pieces and place them over the tomatoes, letting the creamy interiors mingle with the warm juices. Scatter the pomegranate seeds, basil leaves, and thyme over the dish.

Step 4 – Finish with Drizzles

Drizzle the olive oil and balsamic glaze over the entire dish for added richness and tang. Pair with toasted baguette slices or crusty bread for scooping up the delicious combination of warm tomatoes and creamy burrata.

This dish combines the warmth and indulgence of Christmas Eve with a bright, festive presentation. It’s easy to prepare, yet sophisticated enough to mark the special occasion. Merry Christmas!

This vibrant and festive recipe combines the freshness of ripe tomatoes with the sparkle of pomegranate seeds, making it the perfect Christmas starter. The red and green colours evoke the holiday spirit while the flavours are light and refreshing.

Ingredients (Serves 4-6)

For the Tomato Mixture:

• 4 medium ripe tomatoes, diced
• 1/4 cup pomegranate seeds
• 1 small red onion, finely diced
• 1 handful fresh basil leaves, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

For the Base:

• 1 baguette or ciabatta loaf, sliced into rounds
• 2 garlic cloves, peeled
• Olive oil for brushing

Optional Garnish:

• Fresh thyme sprigs
• Crumbled feta or goat cheese (optional)

Method

Step 1 – Prepare the Tomato Mixture

In a large bowl, combine the diced tomatoes, pomegranate seeds, red onion, and chopped basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Mix gently to combine. Set aside to allow the flavours to meld.

Step 2 – Toast the Bread

Preheat your oven to 190°C or use a grill on medium heat. Brush the bread slices lightly with olive oil and arrange them on a baking sheet. Toast in the oven for 8-10 minutes, or grill until golden and crisp. While still warm, gently rub one side of each slice with a peeled garlic clove for extra flavour.

Step 3 – Assemble the Bruschetta

Spoon the tomato and pomegranate mixture onto each slice of bread. Be generous with the toppings, letting the juices soak into the bread slightly.

Step 4 – Add Finishing Touches

Sprinkle with fresh thyme leaves for a festive flair. If you fancy, crumble a bit of feta or goat cheese over the top for added creaminess. Arrange on a serving platter and enjoy immediately. This dish pairs wonderfully with a light sparkling wine or a festive punch.

This Christmas Tomato and Pomegranate Bruschetta is an easy yet elegant starter, perfect for setting a cheerful tone for your festive feast!

This festive tomato and cheese pie is a savoury Christmas treat that will make a delightful centrepiece for your Christmas table. Combining rich roasted tomatoes, creamy cheeses, and flaky pastry, this pie is a comforting dish perfect for sharing with family and friends. Infused with herbs and holiday flavours, it’s hearty, delicious, and festive!

Ingredients (Serves 6-8)

For the Pastry:

• 2 ½ cups plain flour
• 1 tsp salt
• 1 cup unsalted butter (cold, cut into cubes)
• 6-8 tbsp cold water

For the Filling:

• 2 tbsp olive oil
• 4 large tomatoes, sliced (or 2 cups cherry tomatoes, halved)
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp fresh basil, chopped (plus extra for garnish)
• 1 tsp dried oregano
• ½ tsp chili flakes (optional, for a little heat)
• Salt and pepper, to taste

For the Glaze:

• 1 egg, beaten
• 1 tbsp milk

Method

Step 1: Make the Pastry

• In a mixing bowl, combine the flour and salt. Add the cold butter and use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs.
• Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a disk, wrap it in cling film, and refrigerate for at least 30 minutes.

Step 2: Prepare the Tomatoes

• Preheat your oven to 190°C Spread the tomato slices on a lined baking tray, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 15-20 minutes until slightly caramelized and softened. Set aside to cool.

Step 3: Assemble the Filling

• In a mixing bowl, combine the ricotta cheese, Parmesan, mozzarella, minced garlic, chili flakes (if using), and basil. Stir until smooth and season with salt and pepper to taste.

Step 4: Roll Out the Pastry

• On a lightly floured surface, roll out the chilled pastry dough into a large circle (about 12 inches in diameter) and carefully transfer it into a greased 9-inch pie dish. Trim the edges, leaving a slight overhang.

Step 5: Layer the Filling

• Spread the cheese mixture evenly over the pastry base. Layer the roasted tomato slices and red onion on top, pressing them slightly into the cheese.

Step 6: Cover the Pie

• Roll out the remaining pastry dough to create a lid for the pie. Place it over the filling, seal the edges by crimping with a fork, and cut away any excess dough. Use the trimmings to create festive shapes like stars, holly leaves, or Christmas trees, and decorate the top of the pie.
• Make a few small slits in the centre of the pie to allow steam to escape.

Step 7: Glaze and Bake

• Brush the top of the pie with the beaten egg and milk mixture. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.

Step 8: Serve

• Let the pie cool slightly before slicing. Garnish with fresh basil leaves for a festive touch and serve warm with a side salad or roasted vegetables.

This tomato-based festive dish is the perfect addition to your holiday table. Juicy, oven-roasted tomatoes are filled with a flavourful mix of wild rice, dried cranberries, nuts, and fresh herbs. It’s a hearty, plant-based dish that celebrates the season with vibrant flavours and a touch of festive flair.

Ingredients (Serves 4)

•       8 large beefsteak tomatoes (or any large, firm variety)
•       1 cup cooked wild rice
•       1/3 cup dried cranberries
•       1/4 cup chopped walnuts or pecans (optional for crunch)
•       1 small onion, finely chopped
•       2 cloves garlic, minced
•       2 tbsp olive oil
•       2 tbsp fresh parsley, chopped
•       1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
•       1/2 tsp cinnamon (optional, for a festive touch)
•       Salt and pepper, to taste
•       2 tbsp breadcrumbs (optional, for a crispy topping)
•       2 tbsp vegan or regular grated Parmesan cheese (optional)

Method

Step 1 – Prepare the tomatoes and reheat your oven to 190°C. Slice the tops off the tomatoes and carefully scoop out the pulp and seeds using a spoon, leaving the shells intact. Reserve the tomato pulp in a bowl. Lightly sprinkle the inside of the tomatoes with salt and place them upside down on a paper towel to drain while you prepare the filling.

Step 2 – Make the filling by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant (about 3-4 minutes). Add the reserved tomato pulp, cranberries, walnuts or pecans (if using), parsley, thyme, and cinnamon. Stir and cook for 3-4 minutes until the mixture is well combined and slightly thickened. Remove from heat and fold in the cooked wild rice. Season with salt and pepper to taste.

Step 3 – Stuff the tomatoes. Lightly grease a baking dish with 1 tablespoon of olive oil. Place the tomato shells upright in the dish. Spoon the wild rice mixture into each tomato, packing it gently. If desired, sprinkle the tops with breadcrumbs and grated Parmesan cheese for a golden, crispy finish.

Step 4 – Bake the stuffed tomatoes in the preheated oven for 25-30 minutes, or until the tomatoes are tender but still holding their shape, and the filling is heated through.

Step 5 – Serve and garnish with extra parsley and serve warm. These stuffed tomatoes pair wonderfully with a fresh green salad or as a festive side dish alongside your holiday spread.

This a festive, visually stunning dish that’s sure to impress your guests, enjoy!

This Slow Cooker Tomato and Vegetable Casserole is a perfect winter warmer. It’s packed with nutritious vegetables, simmered in a rich tomato sauce, and infused with herbs and spices for extra depth of flavour. Perfect as a side dish or a light main meal with crusty bread!

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 can (400g) chopped tomatoes
• 1/2 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method:

Step 1 – In a pan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

Step 2 – Add the sautéed onion and garlic to the slow cooker. Then, add the carrots, potatoes, red bell pepper, zucchini, and mushrooms. Pour in the chopped tomatoes, vegetable broth, and tomato paste. Sprinkle in thyme, rosemary, paprika, salt, and pepper. Stir everything to combine.

Step 3 – Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.

Step 4 – Once done, give the casserole a final stir. Adjust seasoning if needed. Serve hot, garnished with fresh parsley, and with warm crusty bread for dipping!

Enjoy!

These stuffed tomatoes make a fantastic plant-based main or side dish. Large tomatoes are filled with a flavourful mix of quinoa, fresh herbs, and seasonings, then baked until tender and bursting with warmth. This dish is as delicious as it is beautiful – the perfect way to showcase tomatoes in a unique way this November!

Ingredients:

• 4 large beefsteak tomatoes
• 1/2 cup quinoa, cooked
• 1/4 cup finely chopped spinach
• 1/4 cup fresh parsley, chopped
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Method:

Step 1 – Preheat the oven to 190°C.

Step 2 – Slice the tops off the tomatoes and scoop out the insides.

Step 3 – In a bowl, mix cooked quinoa, spinach, parsley, pine nuts, olive oil, salt, and pepper.

Step 4 – Fill each tomato with the quinoa mixture, then place on a baking tray. Bake for 20-25 minutes until the tomatoes are soft and juicy. Garnish with fresh herbs and serve warm.

Enjoy!

This hearty tomato and white bean stew is packed with protein, fibre, and flavour. The stew features tomatoes, cannellini beans, and plenty of fragrant spices for a warming, filling meal that’s perfect for a November evening. Serve it with crusty bread or over a bed of rice for extra comfort and filling after a cold winter day!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

Step 1 – Heat olive oil in a pot over medium heat. Add onion, carrots, and garlic, and sauté until the vegetables are softened.

Step 2 – Stir in diced tomatoes, beans, broth, smoked paprika, and thyme.

Step 3 – Simmer for 20-25 minutes until thickened.

Step 4 – Season with salt and pepper, then garnish with fresh parsley before serving.

Enjoy!