Category: Recipes

As autumn arrives and September ushers in cooler temperatures, there’s nothing more comforting than a warm bowl of soup. This Roasted Tomato and Butternut Squash Soup, infused with the earthy flavour of sage, is the perfect dish to welcome the season. It’s a rich, velvety soup that combines the sweetness of butternut squash with the tangy depth of roasted tomatoes, making it a delightful way to celebrate the bounty of autumn.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 1 large onion, chopped
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)
• Crusty bread for serving (optional)

Method:

Step 1 – Roast the Vegetables: Preheat your oven to 200°C. Arrange the halved tomatoes, cubed butternut squash, chopped onion, and whole garlic cloves on a large baking sheet. Drizzle the vegetables with olive oil, and season with salt and pepper. Roast the vegetables in the oven for 35-40 minutes, or until they are tender and slightly caramelized. The tomatoes should be wrinkled, and the butternut squash should be soft.

Step 2 – Prepare the Soup: Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth, sage, cumin, and cinnamon to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavours to meld together. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some pieces of vegetables whole.

Step 3 – Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, and garnish with fresh sage leaves if desired. Serve hot with crusty bread on the side for dipping.

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.

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.

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.

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.

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.

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!

This Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes is a refreshing and flavourful dish perfect for a light lunch or a side dish at your next gathering. The combination of marinated tomatoes, briny olives, and tender tuna, all tossed with pasta and fresh herbs, creates a harmonious blend of textures and tastes. Enjoy this Mediterranean-inspired salad that’s both healthy and delicious!

Ingredients:

• 250g (about 8 oz) pasta (such as fusilli or penne)
• 2 cups cherry tomatoes, halved
• 1 can (200g or 7 oz) tuna in olive oil, drained and flaked
• 1/2 cup green olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Method:

Step 1 – Marinate the Tomatoes: In a medium bowl, combine the halved cherry tomatoes, minced garlic, smoked paprika, dried oregano, a pinch of salt, and a generous amount of freshly ground black pepper. Drizzle with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Toss to coat the tomatoes evenly. Let the tomatoes marinate while you prepare the rest of the salad.

Step 2 – 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 and rinse it under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

Step 3 – Prepare the Salad: Add the flaked tuna, sliced green olives, finely chopped red onion, chopped parsley, and chopped basil to the bowl with the pasta. Gently toss to combine all the ingredients.

Step 4 – Add the Marinated Tomatoes: Add the marinated tomatoes along with their marinade to the pasta salad. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Gently toss everything together until well combined.

Step 5 – Season: Taste and adjust the seasoning with additional salt and freshly ground black pepper, if needed.

Step 6 – Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavours to meld. Before serving, give the salad a final toss and garnish with additional fresh herbs if desired. Serve with lemon wedges on the side for an extra burst of freshness.

This Tomato and Goat Cheese Tart is a delightful combination of flaky puff pastry, creamy goat cheese, and juicy, flavourful tomatoes. It’s perfect as an appetiser, a light lunch, or even a savoury brunch option. Enjoy the fresh, herbaceous flavours and the satisfying crunch of the golden pastry in every bite!

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade), thawed if frozen
• 4-5 ripe tomatoes, thinly sliced
• 200g (about 7 oz) goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• 1 egg, beaten (for egg wash)
• Fresh basil leaves for garnish (optional)

Method:

Step 1 – Preheat the Oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Step 2 – Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out and slightly enlarge it. Transfer the pastry to the prepared baking sheet.

Step 3 – Create a Border: Using a sharp knife, score a border about 1 inch (2.5 cm) from the edge of the pastry, being careful not to cut all the way through. This will help form the crust when baked.

Step 4 – Prepare the Toppings: In a small bowl, mix the olive oil and minced garlic. Brush this mixture over the entire surface of the puff pastry, staying within the scored border.

Step 5 – Layer the Cheese: Evenly sprinkle the crumbled goat cheese and grated Parmesan cheese over the garlic-oil brushed pastry.

Step 6 – Arrange the Tomatoes: Arrange the thinly sliced tomatoes over the cheese in a single layer, slightly overlapping them if necessary.

Step 7 – Season: Sprinkle the fresh thyme leaves (or dried thyme), chopped basil, salt, and freshly ground black pepper over the tomatoes.

Step 8 – Egg Wash: Brush the beaten egg along the edges of the puff pastry border to help it turn golden brown while baking.

Step 9 – Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the tomatoes are tender and slightly caramelised.

Step 10 – Serve: Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves if desired. Slice and serve warm or at room temperature.

This Greek Salad with Tomato is a vibrant and flavourful dish which is great for a light meal or as a side dish, perfect for the warmer summer days. Enjoy this classic Mediterranean dish that’s both healthy, delicious and easy to make!

Ingredients:

• 4 large ripe tomatoes, cut into wedges
• 1 cucumber, peeled and sliced into half-moons
• 1 green bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 200g (about 7 oz) feta cheese, cut into cubes or crumbled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh oregano or parsley, for garnish (optional)

Method:

Step 1 – Prepare the vegetables:

Start by washing all the vegetables. Cut the tomatoes into wedges, slice the cucumber into half-moons, thinly slice the green bell pepper, and thinly slice the red onion.

Step 2 – Combine the salad:

In a large salad bowl, combine the tomato wedges, cucumber slices, bell pepper slices, red onion, and Kalamata olives.

Step 3 – Add the cheese:

Add the cubed or crumbled feta cheese to the salad. Toss gently to combine, making sure not to break up the cheese too much.

Step 4 – Make the dressing:

In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well combined.

Step 5 – Dress the salad:

Pour the dressing over the salad and toss gently to coat all the ingredients evenly with the dressing.

Step 6 – Garnish and serve:

Garnish with fresh oregano or parsley if desired. Serve immediately and enjoy your refreshing Greek salad!