Category: Recipes

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.

This Tomato and White Bean Soup is a cosy, hearty dish that’s perfect for cold winter days. Not only is it packed with nutrition, but it also comes together in under 20 minutes, making it an ideal choice for a quick winter meal. Serve it with crusty bread for the ultimate winter comfort food!

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 can (14 oz) white beans (such as cannellini or great northern beans), drained and rinsed
• 2 cups vegetable broth
• 1 tsp dried basil (or 1 tbsp fresh basil)
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional for a bit of heat)
• Fresh parsley or basil for garnish
• Crusty bread for serving

Instructions:

1. Sauté the Aromatics:
   • Heat the olive oil in a medium-sized pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and sauté for another 1 minute, until fragrant.
2. Add the Tomatoes and Beans:
   • Stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavour. Add the diced tomatoes, white beans, vegetable broth, dried basil, oregano, and red pepper flakes (if using). Stir to combine.
3. Simmer and Serve:
   • Bring the soup to a gentle simmer and cook for 10-15 minutes to allow the flavours to meld. Taste and season with salt and pepper as needed.
   • Serve the soup hot, garnished with fresh parsley or basil. Pair it with crusty bread for dipping.

This Slow Cooker Tomato Basil Chicken is a perfect dish for those who love hearty, comforting meals. The slow cooking process allows the chicken to become incredibly tender, while the tomatoes and herbs meld together to create a rich, flavourful sauce. It’s a simple, delicious dish that can be served over pasta, rice, or alongside crusty bread.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) crushed tomatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
• 2 tablespoons olive oil

Method:

Step 1 – Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts on each side for 2-3 minutes, until they are lightly browned. This step adds extra flavour but can be skipped if you’re short on time.

Step 2 – Assemble in the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. In a separate bowl, mix together the diced tomatoes, crushed tomatoes, tomato paste, onion, garlic, chicken broth, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Pour this mixture over the chicken in the slow cooker, making sure the chicken is fully covered by the tomato mixture.

Step 3 – Cook the Dish: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. About 15 minutes before serving, stir in the fresh chopped basil.

Step 4 – Serve: Serve the Tomato Basil Chicken hot, garnished with additional fresh basil if desired. This dish pairs wonderfully with pasta, rice, or a side of steamed vegetables. Alternatively, serve with crusty bread to soak up the rich tomato sauce.

This Tomato Basil Pasta is a simple, fresh, and flavourful dish that you can whip up in just 15 minutes. Perfect for busy weeknights or when you need a quick, healthy meal, this recipe highlights the natural sweetness and tang of fresh tomatoes, paired with fragrant basil and garlic.

Ingredients:

• 8 oz (225g) spaghetti or your favourite pasta
• 4 large ripe tomatoes, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• 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. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.

Step 2 – Prepare the Tomato Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices. Season with salt, pepper, and red pepper flakes (if using). Stir in the chopped basil and cook for another 1-2 minutes.

Step 3 – Combine and Serve: Add the cooked pasta to the skillet with the tomato mixture. Toss everything together, adding a bit of the reserved pasta water if the sauce needs thinning. Taste and adjust the seasoning as needed. Serve the pasta hot, garnished with extra fresh basil and grated Parmesan cheese, if desired.

As the crisp air of autumn sets in, a hearty yet healthy dish is the perfect way to warm up while still nourishing your body. This Tomato and Lentil Stew is packed with wholesome ingredients, making it an ideal choice for a cosy autumn meal. The combination of protein-rich lentils, fresh tomatoes, and seasonal vegetables creates a satisfying dish that’s full of flavour and nutrition.

Ingredients:

• 1 cup dried green or brown lentils, rinsed and drained
• 4 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium sweet potato, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes (preferably no-salt-added)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Lemon wedges for serving (optional)

Method:

Step 1 – Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Step 2 – Build the Stew: Stir in the cumin, smoked paprika, turmeric, and thyme. Cook for 1-2 minutes, allowing the spices to become fragrant. Add the chopped fresh tomatoes, sweet potato, and lentils to the pot. Stir well to combine with the vegetables and spices.

Step 3 – Simmer the Stew: Pour in the vegetable broth, diced tomatoes (with their juices), and tomato paste. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the stew for 30-35 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally and check the liquid levels; if the stew becomes too thick, add a bit more vegetable broth or water to reach your desired consistency.

Step 4 – Season and Serve: Once the lentils and vegetables are fully cooked, remove the bay leaf. Season the stew with salt and pepper to taste. Ladle the stew into bowls, and garnish with freshly chopped parsley if desired. Serve with lemon wedges on the side for a bright, tangy finish that complements the richness of the stew.