Category: Recipes

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.

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.