Category: Recipes

Green tomatoes may not have the vibrant colour of their ripe counterparts, but they possess a unique tartness and firm texture that makes them a versatile ingredient in the kitchen. Don’t let those unripe tomatoes go to waste! We are going to explore three creative ways to use green tomatoes, turning them into delicious dishes that will surprise and delight your taste buds.

1. Fried Green Tomatoes: A Southern Delight Fried green tomatoes are a classic Southern dish that showcases the tangy flavour and firm texture of green tomatoes. Here’s how you can make them:

Ingredients:

• Green tomatoes, sliced into 1/4-inch thick rounds
• Flour
• Breadcrumbs
• Salt and pepper
• Egg
• Vegetable oil, for frying

Method:

1. In a shallow bowl, combine equal parts of flour and breadcrumbs. Season with salt and pepper.
2. In another bowl, beat an egg.
3. Dip each tomato slice into the beaten egg, then coat it in the flour and breadcrumb mixture.
4. Heat vegetable oil in a skillet over medium heat. Fry the tomato slices until golden brown on both sides.
5. Remove the fried green tomatoes from the skillet and drain on a paper towel.
6. Serve the crispy and tangy fried green tomatoes as an appetizer or a side dish.

2. Green Tomato Salsa: A Tangy Twist Green tomatoes can bring a delightful tanginess to homemade salsa. Here’s a simple recipe:

Ingredients:

• Green tomatoes, diced
• Red onion, finely chopped
• Jalapeno pepper, seeded and minced
• Fresh cilantro, chopped
• Lime juice
• Salt and pepper

Method:

1. In a bowl, combine diced green tomatoes, finely chopped red onion, minced jalapeno pepper, and chopped cilantro.
2. Squeeze fresh lime juice over the mixture and season with salt and pepper to taste.
3. Stir well to combine all the ingredients.
4. Let the salsa sit for at least 30 minutes to allow the flavours to meld together. Serve the tangy green tomato salsa with tortilla crisps or use it as a flavourful topping for grilled meats or fish.

1. Green Tomato Chutney: A flavourful condiment green tomato chutney is a versatile condiment that adds a tangy and sweet note to various dishes. Here’s a recipe to try:

Ingredients:

• Green tomatoes, diced
• Onion, finely chopped
• Apple, peeled and diced
• Raisins
• Brown sugar
• Apple cider vinegar
• Spices (such as ginger, cinnamon, cloves, and mustard seeds)
• Salt and pepper

Method:

1. In a saucepan, combine diced green tomatoes, finely chopped onion, diced apple, raisins, brown sugar, apple cider vinegar, and spices.
2. Season with salt and pepper to taste.
3. Cook the mixture over low heat, stirring occasionally, until the tomatoes and apples soften and the chutney thickens.
4. Transfer the green tomato chutney to sterilized jars and let it cool completely before sealing. Enjoy the chutney as a condiment with cheese and charcuterie boards, sandwiches, or meats.

Enjoy the comforting and flavourful tomato pasta! This dish is perfect for a quick and satisfying meal, and you can always customise it by adding cooked vegetables, grilled chicken, or shrimp for extra variety.

Ingredients:

• 8 ounces (225 grams) pasta (such as spaghetti or penne)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces/400 grams) diced tomatoes (or 4-5 fresh tomatoes, diced)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden.
3. Add the diced tomatoes to the skillet, along with their juice. If using fresh tomatoes, cook them for a few minutes until they start to soften and release there juices.
4. Stir in the dried basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Reduce the heat to low and let the tomato sauce simmer for about 10-15 minutes, stirring occasionally. This will allow the flavours to meld together and the sauce to thicken slightly.
6. Once the sauce has thickened to your liking, add the cooked pasta to the skillet. Toss well to coat the pasta with the tomato sauce.
7. Cook for an additional 1-2 minutes to heat the pasta through.
8. Remove from heat and garnish with fresh chopped basil leaves.
9. Serve the tomato pasta hot, with a sprinkle of grated Parmesan cheese if desired.

Who doesn’t love pizza? As a sharer or for yourself, pizza hits the spot, so try out this tasty tomato and mozzarella pizza this summer!

Ingredients for the Pizza Dough:

• 2 1/4 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water

Ingredients for the Pizza Toppings:

• 1/2 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 2-3 ripe tomatoes, sliced
• Fresh basil leaves, torn
• Salt and pepper to taste
• Olive oil for drizzling

Instructions for the Pizza Dough:

1. In a large bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. Make a well in the centre of the dry ingredients and add the olive oil and warm water. Mix with a spoon until the dough comes together.
3. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
4. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1-2 hours until it doubles in size.

Instructions for Assembling and Baking the Pizza:

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
2. Punch down the risen dough and transfer it to a floured surface. Roll out the dough into your desired pizza shape and thickness.
3. Transfer the rolled-out dough onto a baking sheet or a pizza peel if you have a stone. If using a baking sheet, lightly grease it or line it with parchment paper.
4. Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering the entire pizza.
6. Arrange the sliced tomatoes on top of the cheese. Season with salt and pepper to taste.
7. Drizzle a little olive oil over the pizza toppings.
8. Carefully transfer the pizza into the preheated oven (or onto the preheated pizza stone). Bake for about 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove the pizza from the oven and sprinkle fresh torn basil leaves over the top.
10. Allow the pizza to cool slightly before slicing and serving. Enjoy the delightful combination of tomato, mozzarella, and aromatic basil on your homemade pizza!

Enjoy the rich, flavourful goodness of your homemade tomato sauce in all your culinary creations! It’s a versatile staple that elevates any dish with its fresh and vibrant taste.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Optional: 1/4 teaspoon red pepper flakes for a hint of spice
• Fresh basil leaves, chopped (for garnish, optional)

Instructions:

1. Heat the olive oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and slightly golden.
2. Add the minced garlic to the saucepan and cook for another minute until fragrant, stirring frequently to avoid burning.
3. Pour in the crushed tomatoes, tomato sauce, and tomato paste into the pot. Stir well to combine all the ingredients.
4. Add the sugar, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir again to evenly distribute the seasonings throughout the sauce.
5. Bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer uncovered for about 30 to 45 minutes, stirring occasionally. This will allow the flavours to meld together and the sauce to thicken.
6. Taste the sauce and adjust the seasonings to your liking. If you prefer a smoother consistency, you can use an immersion blender or a regular blender to puree the sauce until smooth.
7. Once the sauce has reached your desired thickness, remove it from the heat. If desired, stir in some freshly chopped basil leaves for an added burst of freshness.
8. The homemade tomato sauce is now ready to be used in your favourite recipes! Whether you’re making pasta, pizza, lasagne, or any other dish that calls for tomato sauce, this homemade version will add a delicious and authentic flavour.
9. Allow the sauce to cool completely before storing it in an airtight container in the fridge. It can be kept for up to a week.

Enjoy the vibrant flavours and beautiful simplicity of this Tomato Caprese Salad! It’s the perfect dish for summer gatherings, and the combination of ripe tomatoes, creamy mozzarella, and fragrant basil is sure to delight your taste buds.

Ingredients:

• 4 ripe tomatoes (preferably vine-ripened)
• 1 large ball of fresh mozzarella cheese
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Start by slicing the tomatoes and mozzarella cheese into equal-sized rounds, about 1/4-inch thick. Arrange them alternately on a platter, creating a visually appealing pattern.
2. Take the fresh basil leaves and gently wash them under cold water. Pat them dry with a paper towel. Pluck the leaves from the stems and scatter them over the tomato and mozzarella slices.
3. Drizzle extra virgin olive oil over the salad, making sure to evenly coat the tomatoes and mozzarella. The olive oil adds a rich and smooth flavour to the dish.
4. Next, sprinkle a pinch of salt and freshly ground black pepper over the salad. Remember to taste as you go and adjust the seasoning to your preference.
5. To add a delightful tang to the salad, drizzle a small amount of balsamic vinegar over the tomatoes and mozzarella. The balsamic vinegar adds a sweet and acidic balance to the dish.
6. Once all the ingredients are assembled, allow the flavours to merge together for a few minutes before serving. This will allow the tomatoes to release their juices and blend with the other ingredients.
7. Serve the Tomato Caprese Salad as a refreshing appetizer or a light side dish. You can also garnish it with a few extra basil leaves for a vibrant touch.

Most of us have heard the phrase opposites attract, right? Whether you’re a sweet or savoury person, this tomato and melon salad is the perfect light summer snack that will leave you feeling refreshed. 

Ingredients: 

• ½ ripe fleshed melon, cut into large chunks
• ¼ cucumber, peeled and chopped into chunks
• 3 vine tomatoes, chopped
• ½ bunch mint, roughly chopped
• ½ bunch coriander, roughly chopped
• 1 tbsp olive oil
• ¼ tsp mint sauce
• toasted baguette, to serve

Method:

Step 1 – Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. 

Step 2 – Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. 

Step 3 – Serve chilled, with slices of toasted baguette to add some crunch!

Enjoy!

Have we got a treat for you!

This simple recipe for crunchy baked tomato and onion gratin is a sensational server to enjoy in the run up to summer. 

Ingredients:

• 3 onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 4 tbsp olive oil
• 1.2kg mixed tomatoes, from really big to cherry
• 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
• 1 tbsp golden caster sugar
• 50-85g fresh white breadcrumbs

Method: 

Step 1 – Heat oven to 180C/160C. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 minutes until they are really soft and sticky but not browned. 

Step 2 – Add the onions, tomatoes, herbs, sugar and breadcrumbs to a baking dish, season well and toss together.

Step 3 – Drizzle with the remaining half of oil and add a few more herbs and bake for 1 hour until golden on top and the tomatoes are juicy. Leave to cool then serve. 

Enjoy!

If you’re looking for a light, refreshing and delicious meal, you’re in the right place – this halloumi dish served with tomatoes and pomegranate molasses is the perfect meal to be enjoyed in the lead up to summer!

Ingredients: 

– 1-2 tbsp olive oil 

– ½ tsp za’atar 

– 225g pack halloumi, sliced

– 5 cherry tomatoes, halved

– 1 tbsp pomegranate molasses 

– 1-2 tsp pomegranate seeds, to serve

Method:

Step 1 – Pour the olive oil into a medium bowl, add the za’atar and stir to combine. Add the halloumi and toss in the mixture until well coated.

Step 2 – Heat a large pan. Place the halloumi in the pan and cook for 1-2 minutes, then turn over and repeat until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.

Step 3 – Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with pomegranate seeds scattered over.

Enjoy!

This weekend we are celebrating a monumental occasion, the coronation of King Charles III. For many of us, this is the first royal coronation we have experienced in British history so this week we are going to share with you a delicious recipe that is fit for a king and what’s more fitting than coronation chicken?

Ingredients 

• 2 free-range chicken breasts, boned and skinned
• 1 tbsp olive oil
• Zest of 1 unwaxed lemon, finely chopped
• Juice of 1 lemon
• Knob of butter
• 1 shallot, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsp Madras curry powder
• 2 tbsp tomato purée
• 100ml/3½fl oz dry white wine
• 100ml chicken stock
• 1 tbsp apricot jam
• 150ml mayonnaise
• 75ml crème fraîche
• 1 large mango, peeled and diced
• 4 spring onions, trimmed and finely chopped
• 2 tbsp chopped fresh coriander
• 3 large tomatoes, chopped
• Dash of Tabasco sauce
• Sea salt flakes and ground black pepper to taste
• Green salad leaves, to serve
• 50g flaked almonds (toasted lightly in a dry frying pan) to serve

Method:

Step 1 – First, rub the chicken with olive oil. Scatter on the lemon zest and season with salt and black pepper.

Step 2 – Steam the chicken for 20-25 minutes, or until cooked through, and set aside to cool.

Step 3 – Meanwhile, melt the butter in a frying pan, add the shallot and chilli and fry for 5 minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the liquid has reduced by half.

Step 4 – Stir in the jam and stock, then continue to simmer until the liquid has reduced by half. Set aside to cool.

Step 5 – Combine the mayonnaise and the crème fraiche in a bowl until well mixed, then stir in the curry dressing. Add the chopped tomatoes,  mango, spring onions, lemon juice, and coriander.

Step 6 – Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper, and Tabasco to taste. 

Serve up and enjoy the coronation celebrations! 

These tomato and mozzarella puffs are a snack to enjoy this spring and they’re really easy to make!

Ingredients 

• 375g puff pastry
• A little beaten egg
• 270g cherry tomatoes
• Drizzle of olive oil
• Handful of thyme leaves
• 125g buffalo mozzarella
• A bunch of fresh basil

Method 

Step 1 – Preheat the oven to 220°C/fan200°C/gas 7. Then roll out the pack puff pastry to 3mm thick. Use an 8cm cutter to stamp out 12 discs.

Step 2 – Poke each disc and use to line a 12-hole tart tin. Brush the pastry with the beaten egg, then chill for 10 minutes. Spread the cherry tomatoes over a roasting tray, season, then drizzle with oil and sprinkle with thyme leaves.

Step 3 – Bake the pastry and tomatoes for 12 minutes. Divide the torn buffalo mozzarella among the pastry cases and add to the oven to melt. Then remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.