Tag: tomato

Artichoke and Sun-Dried Tomato Pasta
June 15, 2020

Artichoke and Sun-Dried Tomato Pasta

Ingredients: 1 (12-ounce) box bow tie pasta 2 tablespoons good quality olive oil 3 cloves garlic (minced) 1/2 red pepper (diced) 1 jar oil-packed sun-dried tomatoes (drained; or about 3/4 cup dry, rehydrated and drained) 1 cup artichoke hearts (drained well and coarsely chopped) 1/3 cup black olives (sliced) 1/3 cup basil (chopped fresh) …

Pasta
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by CookDiaries
Pork Chops with Bloody Mary Tomato Salad
June 4, 2020

Pork Chops with Bloody Mary Tomato Salad

Ingredients: 2 tbsp. olive oil2 tbsp. red wine vinegar2 tsp. Worcestershire sauce2 tsp. prepared horseradish, squeezed dry1/2 tsp. Tabasco1/2 tsp. celery seedsKosher salt and pepper1 pint cherry tomatoes, halved2 celery stalks, very thinly sliced1/2 small red onion, thinly sliced4 small bone-in pork chops (1 in. …

Dinner & Lunch, Soups & Salads
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by CookDiaries
Roasted red pepper soup with tomato
June 3, 2020

Roasted red pepper soup with tomato

Ingredients:

  • 3 red bell peppers , halved
  • 2 tbsp butter or canola oil
  • 1 large onion , chopped
  • 4 garlic cloves , chopped
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika or paprika
  • 1 1/2 tsp salt
  • 1 796-mL can plum tomatoes
  • 1 cup water
  • 1/4 cup 35% cream

Instructions:

  • PREHEAT broiler. Place peppers cut-side down on a foil-lined baking sheet. Broil until tender and charred all over, about 10 min. Transfer to a bowl and cover tightly with plastic wrap. Let cool.
  • MELT butter in a large pot over medium. Add onion and cook, stirring until softened, 5 min. Add garlic, tomato paste, paprika and salt and cook, stirring, for 1 min. Add tomatoes and water and cook for 5 min.
  • PEEL charred skin from peppers and remove seeds. Add peppers to pot and cook 5 min. Purée soup in batches in a blender, then return to pot. Simmer on low until hot, about 6 min.
  • STIR in cream, then serve.

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Image Source:*chatelaine.com

Source:chatelaine.com

Soups & Salads
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by CookDiaries
Garlic Tomato Bruschetta
May 25, 2020

Garlic Tomato Bruschetta

Ingredients: 1/4 cup olive oil3 tablespoons chopped fresh basil3 to 4 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper4 medium tomatoes, diced2 tablespoons grated Parmesan cheese1 loaf (1 pound) unsliced French bread Directions: In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes …

Appetizers
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by CookDiaries
Chorizo Penne Pasta in Tomato Sauce Recipe
April 28, 2020

Chorizo Penne Pasta in Tomato Sauce Recipe

Ingredients: 100 gm penne pasta 6 tomatoes or 1 cup tomato puree 1 tsp chopped garlic Salt and black pepper to taste 1 Tbsp olive oil 1 cup chorizo, chopped A few sprigs fresh basil Parmesan shavings How to Make Chorizo Penne Pasta in Tomato …

Pasta
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by CookDiaries
Leek, almond and bruised tomato galette
April 28, 2020

Leek, almond and bruised tomato galette

INGREDIENTS:

  • 5 over-ripe or bruised truss or roma tomatoes, chopped
  • 3 leeks, thinly sliced
  • 1/2 bunch hard herbs, such as thyme or rosemary
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 bunch micro basil, leaves picked
  • 1/3 cup (55g) roasted almonds, chopped
  • 2/3 cup (50g) finely grated parmesan, plus extra to serve
  • 2 tbs baby capers in vinegar, drained
  • 1 egg, lightly beaten
  • Sliced mixed tomatoes (heirloom and vine-ripened cherry tomatoes), to serve

SPELT PASTRY

  • 22/3 cups (400g) white spelt flour
  • 200g cold unsalted butter, chopped
  • 1/4 cup (60ml) apple cider vinegar

METHOD:

  1. For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  2. Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  3. Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  4. Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

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Image Source:*delicious.com.au

Source:delicious.com.au

Dinner & Lunch
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by CookDiaries
Tomato and lentil soup with cheesy croutons
April 15, 2020

Tomato and lentil soup with cheesy croutons

INGREDIENTS: 4 garlic cloves 1 tbs olive oil 400g pkt pre-chopped vegetables 2 x 400g cans chopped tomatoes 500ml (2 cups) chickenor vegetable stock  300g soy and linseed sourdough 25g (1/3 cup) shredded parmesan 400g can brown lentils, rinsed, drained 100g (1/3 cup) bought fresh basil …

Soups & Salads
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by CookDiaries
Pasta with Garlicky Meatballs and Tomato Sauce
March 31, 2020

Pasta with Garlicky Meatballs and Tomato Sauce

Ingredients: 1 pound ground beef (85 or 90% lean) 1 teaspoon minced garlic ½ teaspoon dried oregano ¼ cup chopped fresh parsley 1 cup fresh bread crumbs ½ cup finely grated Parmesan cheese, plus more to serve Coarse salt and freshly ground pepper to taste …

Pasta
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by CookDiaries
Parchment Tomato Pesto Salmon
February 27, 2020

Parchment Tomato Pesto Salmon

Ingredients:

for 1 serving:

  • 3 oz green beans(85 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon(170 g)
  • 2 tablespoons pesto
  • 10 cherry tomatoes, halved

Preparation:

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!

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Image Source:*tasty.co

Source:tasty.co

Seafood
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by CookDiaries
Creamy Tomato Spinach Pasta Recipe
February 26, 2020

Creamy Tomato Spinach Pasta Recipe

Ingredients: 1 pound Short Cut Pasta, like Mini Penne 3 tablespoons Olive Oil 1/2 cup Onion, diced 3 cloves Garlic 2 teaspoons Salt 10 ounces Cherry Tomatoes, halved 4 cups Fresh Spinach 1 cup Milk 1/2 cup Grated Parmesan Cheese Directions: v Cook mini penne …

Pasta
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by CookDiaries