2 tablespoons butter
1 tablespoon brown sugar
1 kg Roma tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
Puff pastry for a 12-inch tart
Fresh basil
1. Set the oven at 200 degrees C.
2. In a pan large enough to hold the tomatoes, melt the butter over medium heat. Add the sugar and cook to dissolve. When it starts to caramelize, add the tomatoes, cut sides up. Lower the heat and cook for 10 minutes or until the tomatoes release their juices.
3. Add the balsamic vinegar and cook 2 minutes more. Arrange the tomatoes in a 12-inch tart pan, cut sides up. Sprinkle with oregano, salt, and pepper.
4. Roll the pastry and with scissors, cut it into a 12-inch round. Place it on top of the tomatoes, tucking it in at the edges. With a fork, make small holes in the pastry.
5. Put pan on a baking tray and transfer to the oven. Immediately reduce the oven temperature to 180 degrees C. Bake for 30 minutes, or until the pastry is golden brown.
6. Let the tart sit for 5 minutes. Run a knife around the pastry to loosen it from the pan. Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out. Cut into wedges and garnish with fresh basil.
What do the food critics say? Yum yum yum.
What does the cook say? I made the puff pastry myself which increases the time needed, but it was pretty easy ...also easy to stop and start at different points.
Source
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, September 2, 2012
Friday, October 21, 2011
Salad with croutons
300g ciabatta
1 tablespoon butter
1 clove garlic
1 cucumber
1 red onion
1 red chilli
10 pitted black olives
2 tomatoes
150g mozzarella
10 basil leaves
Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon orange juice
sugar
Cut ciabatta into 1cm cubes and fry in butter with the garlic clove until golden and crunchy. Discard garlic and set croutons aside.
Slice cucumber lengthwise, remove seeds, and slice crosswise into 1cm strips. Slice onion into half rings. Remove seeds from chilli and slice finely. Cut olives into rings. Mix all together with croutons. Add dressing.
Slice tomatoes and mozzarella. Stack salad, a mozzarella slice, salad, a tomato slice, basil leaf and salad into a tower (6-8 cm tall). Decorate with a basil leaf and serve.
1 tablespoon butter
1 clove garlic
1 cucumber
1 red onion
1 red chilli
10 pitted black olives
2 tomatoes
150g mozzarella
10 basil leaves
Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon orange juice
sugar
Cut ciabatta into 1cm cubes and fry in butter with the garlic clove until golden and crunchy. Discard garlic and set croutons aside.
Slice cucumber lengthwise, remove seeds, and slice crosswise into 1cm strips. Slice onion into half rings. Remove seeds from chilli and slice finely. Cut olives into rings. Mix all together with croutons. Add dressing.
Slice tomatoes and mozzarella. Stack salad, a mozzarella slice, salad, a tomato slice, basil leaf and salad into a tower (6-8 cm tall). Decorate with a basil leaf and serve.
Monday, September 19, 2011
Spaghetti squash with mushroom marinara sauce
Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Sunday, September 18, 2011
Cajun Chicken Pasta
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
Grilled eggplants with spicy chickpeas and walnut sauce
4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
Beef tagine
600g (1lb 5oz) stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
Bruschetta
6 slices ciabatta
1 garlic clove, cut in half
2tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
4 fresh tomatoes, skinned, deseeded and chopped
12 sun-dried tomatoes, roughly chopped, plus a little oil from the jar
A handful of fresh basil leaves, torn
Preheat the oven to 190C/gas 5. Rub each slice of ciabatta with the cut sides of the garlic clove.
Arrange them on a baking sheet and drizzle over the olive oil. Season with salt and pepper and bake for 10-15 minutes, turning once, until golden.
Mix the tomatoes, sundried tomatoes and half the basil together and season. Spoon on top of the ciabatta slices and arrange on a baking sheet.
Drizzle over a little of the oil from the sun-dried tomatoes and scatter over the rest of the basil to serve.
Source
1 garlic clove, cut in half
2tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
4 fresh tomatoes, skinned, deseeded and chopped
12 sun-dried tomatoes, roughly chopped, plus a little oil from the jar
A handful of fresh basil leaves, torn
Preheat the oven to 190C/gas 5. Rub each slice of ciabatta with the cut sides of the garlic clove.
Arrange them on a baking sheet and drizzle over the olive oil. Season with salt and pepper and bake for 10-15 minutes, turning once, until golden.
Mix the tomatoes, sundried tomatoes and half the basil together and season. Spoon on top of the ciabatta slices and arrange on a baking sheet.
Drizzle over a little of the oil from the sun-dried tomatoes and scatter over the rest of the basil to serve.
Source
Oven-baked tomato risotto with summer herbs
800g ripe beefsteak tomatoes
25g unsalted butter
1 onion peeled and finely chopped
300g risotto rice
150ml white wine
900ml chicken or vegetable stock
sea salt and black pepper
50g mixture fresh herbs: flat leaf parsley, mint and basil (leaves only)
6 tbsp olive oil
100g freshly grated Parmesan plus extra to serve
Heat the oven to 190C/170 C fan/gas 5. Pierce the top of the tomatoes with the point of a knife, plunge them one by one into boiling water for 20 seconds, then into cold water, slip off the skins and coarsely chop the flesh, discarding the cores.
Melt the butter in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Add the tomatoes and cook for a few minutes longer, stirring frequently until they start to become mushy. Stir in the rice, add the wine and simmer for a couple of minutes, then add the stock and some seasoning.
Bring to the boil, cover and cook in the oven for 25 minutes.
Meanwhile, whiz the herbs with the olive oil to a puree in a food processor.
Remove the risotto from the oven and leave to stand for 5 minutes. Stir in the parmesan, leave to stand for 5 minutes more, then dollop over the herb puree and fold over a few times to streak it. Serve with extra parmesan scattered over.
Source
25g unsalted butter
1 onion peeled and finely chopped
300g risotto rice
150ml white wine
900ml chicken or vegetable stock
sea salt and black pepper
50g mixture fresh herbs: flat leaf parsley, mint and basil (leaves only)
6 tbsp olive oil
100g freshly grated Parmesan plus extra to serve
Heat the oven to 190C/170 C fan/gas 5. Pierce the top of the tomatoes with the point of a knife, plunge them one by one into boiling water for 20 seconds, then into cold water, slip off the skins and coarsely chop the flesh, discarding the cores.
Melt the butter in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Add the tomatoes and cook for a few minutes longer, stirring frequently until they start to become mushy. Stir in the rice, add the wine and simmer for a couple of minutes, then add the stock and some seasoning.
Bring to the boil, cover and cook in the oven for 25 minutes.
Meanwhile, whiz the herbs with the olive oil to a puree in a food processor.
Remove the risotto from the oven and leave to stand for 5 minutes. Stir in the parmesan, leave to stand for 5 minutes more, then dollop over the herb puree and fold over a few times to streak it. Serve with extra parmesan scattered over.
Source
Tomato soup
1kg ripe cherry tomatoes
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve
Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
CROUTONS: Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and whack on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions.
CROUTONS: Check them - if they are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, cover with a tea towel and whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
TO SERVE: Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in. Serve with guacamole and extra bread.
Source
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve
Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
CROUTONS: Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and whack on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions.
CROUTONS: Check them - if they are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, cover with a tea towel and whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
TO SERVE: Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in. Serve with guacamole and extra bread.
Source
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