Category: Recipes

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!

There’s nothing quite as comforting as a bowl of creamy tomato basil soup on a chilly November day. This classic soup brings out the sweetness of tomatoes and is complemented by fresh basil, garlic, and a touch of cream. The result is a rich, velvety soup that’s perfect for dipping crusty bread or a grilled cheese sandwich.

Make this delicious winter warmer for yourself with the recipe below!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) whole peeled tomatoes
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves
• 1/2 cup heavy cream or coconut milk for a dairy-free option
• Salt and pepper to taste
• Fresh basil and a drizzle of olive oil for garnish

Method:

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

Step 2 – Add tomatoes (with juice) and vegetable broth, breaking up the tomatoes with a spoon. Simmer for 15 minutes.

Step 3 – Add basil leaves, blend the soup until smooth, then return to the pot and stir in cream. Season with salt and pepper and serve warm, garnished with basil and olive oil.

Enjoy!

Looking for a creepy yet delicious Halloween snack? These Stuffed Tomato Eyeballs are the perfect spooky treat for your Halloween parties or gatherings. They’re easy to make, full of flavour, and will add an eerie touch to your snack table while still being healthy!

Ingredients:

• 12 small, round cherry or grape tomatoes
• 1/4 cup cream cheese (or dairy-free cream cheese for a vegan option)
• 1 tbsp pesto (or basil paste)
• 12 black olives, sliced into rings
• Fresh parsley or chives for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Tomatoes:
   • Wash the cherry or grape tomatoes. Cut a small slice off the top of each tomato to create an opening. Using a small spoon or melon baller, carefully scoop out the insides of the tomatoes to make room for the filling. Set the hollowed tomatoes aside.
2. Make the Filling:
   • In a small bowl, mix the cream cheese with pesto until smooth and creamy. Add a pinch of salt and pepper to taste. Spoon or pipe the mixture into each hollowed tomato.
3. Assemble the Eyeballs:
   • Press one black olive ring onto the top of each stuffed tomato to create the “pupil” of the eyeball. Arrange the stuffed tomatoes on a serving platter.
4. Garnish and Serve:
   • For added decoration, sprinkle freshly chopped parsley or chives around the tomatoes for a ghoulish green effect. Serve immediately or chill until ready to serve.

There’s nothing quite like a hot, melty toastie to warm you up on a cold winter day. This Tomato and Cheese Toastie is simple to make and packed with flavour, making it the perfect cosy snack or meal.

Ingredients:

• 2 slices of your favourite bread (sourdough, whole grain, or white)

• 1 medium tomato, sliced

• 2 slices of cheese (cheddar, mozzarella, or your favourite melting cheese)

• 1 tbsp pesto or fresh basil (optional)

• 1 tbsp olive oil or butter

• Salt and pepper to taste

Instructions:

• Prepare the Ingredients:

• Slice the tomato into thin rounds and set aside. If you’re using pesto, spread it on one side of each slice of bread.

• Assemble the Toastie:

• On the non-pesto side of one slice of bread, layer the tomato slices. Season the tomatoes with a little salt and pepper. Place the cheese slices on top of the tomatoes. If using basil, sprinkle it on top of the cheese. Top with the second slice of bread, pesto side down.

• Cook the Toastie:
• Heat a frying pan over medium heat and add olive oil or butter. Once hot, carefully place the assembled toastie in the skillet. Cook for about 3-4 minutes on one side until golden brown and the cheese begins to melt. Carefully flip the toastie and cook for another 3-4 minutes on the other side.

• Serve:

• Once both sides are golden brown and the cheese is melted, remove the toastie from the frying pan. Let it sit for a minute before slicing in half. Serve hot, perhaps with a side of warm tomato soup for a truly comforting winter meal.

As the cold winter months settle in, there’s nothing more comforting than a hearty, warming stew. This Tomato and Lentil Stew is packed with rich tomato flavour, nutritious lentils, and aromatic spices, making it the perfect winter warmer. It’s not only satisfying but also healthy, making it ideal for cosy dinners by the fire.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large can (28 oz) of crushed tomatoes
• 1 can (14 oz) of diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp chili flakes (optional for heat)
• 1 bay leaf
• Salt and pepper to taste
• 2 handfuls of fresh spinach (optional)
• Fresh parsley or cilantro for garnish

Instructions:

1. Prepare the Base:
   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 6-8 minutes until the vegetables are soft and the onion is translucent.
2. Add the Tomatoes and Lentils:
   • Stir in the cumin, smoked paprika, coriander, and chili flakes. Let the spices cook for 1-2 minutes to release their aroma.
   • Add the crushed tomatoes, diced tomatoes, and lentils to the pot. Pour in the vegetable broth and add the bay leaf. Stir well and bring the mixture to a boil.
3. Simmer the Stew:
   • Once boiling, reduce the heat to low and let the stew simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking, and add more broth or water if needed to reach your desired consistency.
4. Finish and Serve:
   • Season the stew with salt and pepper to taste. If using spinach, stir it into the stew during the last few minutes of cooking until it wilts.
   • Serve the tomato and lentil stew in bowls, garnished with fresh parsley or cilantro. Pair it with crusty bread for dipping.