Chutney
Ingredients:
- 6 meaty tomatoes, diced
- 1 onion
- 50 g black and white raisins
- 50 g cane sugar
- 2 tbsp. l. tomato vinegar
- 1 tsp curry paste
- 1/2 tsp crushed mustard seeds
- 1 cinnamon stick
- salt
Cooking method:
Peel the onion and chop finely. Place all ingredients in a saucepan and simmer over low heat for about 20 minutes, stirring occasionally, until the tomato juice has evaporated and the chutney starts to caramelize.
Spaghetti with tuna
Ingredients (for 4 servings):
- 250 g spaghetti
- 2 cans of canned tuna in oil (about 240 g)
- 20 cherry tomatoes
- 1/2 tsp Sahara
- 50 g pine nuts
- salt
- pepper
Cooking method:
While the spaghetti is boiling, lightly brown the pine nuts in a skillet without oil, add cherry, sugar, then butter and tuna. When the tomato-fish sauce is warm, season with salt (a little) and add the spaghetti.
Cauliflower with tomatoes and anchovies
Ingredients (for 4 servings):
- 1 small head of cauliflower
- 5 tomato puree
- 1 dried baguette
- 6 anchovies in olive oil
- 2 cloves of garlic
- a bunch of parsley or coriander
- 6 tbsp. l. olive oil
Cooking method:
Cut the baguette in half. Cut off the stems from the parsley, leaving the greens. Use a food processor to combine the bread, anchovies, and herbs, then toast the crumbs in olive oil. Disassemble the cabbage into inflorescences and boil in salted water. Heat the mashed tomatoes in a saucepan with olive oil and garlic, lightly salt and pepper. This sauce should be served with cabbage, sprinkled with tomato and anchovy bread.
Pizza with mushrooms
Ingredients:
- 300 g pizza dough
- 5 very ripe tomatoes
- 4 medium-sized champignons (for the sauce)
- 4 champignons (for pizza)
- half leek stalk
- 100 g mozzarella
- 1 bunch arugula
- olive oil
Cooking method:
Prepare the sauce: fry the leeks cut into rings in olive oil, add mushrooms and tomatoes to it, simmer for 20 minutes, then chop with a blender in mashed potatoes. Preheat oven to 270 ° C. Put a baking sheet in it - let it heat up too. In the meantime, roll out the dough, place it on baking paper and spread the sauce. Place the mozzarella slices on top of it. Now transfer the pizza along with the paper to a baking sheet and bake until tender.
Chicken soup with tomatoes
Ingredients (for 2 servings):
- 5 tomatoes
- 1 bell pepper
- 1 leek stalk
- 2 chicken thighs
- 1 tbsp. l. mascarpone cheese
- celery leaves
- salt
- ground pepper
Cooking method:
Cut the leek into circles and fry in olive oil, add finely chopped peppers, then tomatoes and salt. Simmer covered for about 20 minutes. Pour 1 liter of water into a large saucepan and boil the chicken in it for 40 minutes. Then take it out, disassemble the meat into small pieces, removing the skin and bones. Add mascarpone and chicken to the soup, sprinkle with celery and eat until cool.
Crispy straws with tomatoes
Ingredients (for 20 straws):
- 300 g puff pastry (not rolled into sheets)
- 300 g sun-dried tomatoes
- 3 tbsp. l. olive oil
Cooking method:
Use a blender to whisk the tomatoes and olive oil into puree. Preheat oven to 220 ° C. Roll out the dough into a rectangle about 3 mm thick, brush with tomato puree, cut into 15 x 1.5 cm strips. Twist them around their axis twice and place on a baking sheet. Bake for about 15 minutes.
Cocotte eggs with tomatoes and vegetables
Ingredients (for 4 servings):
- 4 eggs
- 5 cloves of garlic
- 1 bell pepper
- 3 tomatoes
- 5 tbsp. l. olive oil
- a mixture of dry Italian herbs
- salt
- ground pepper
Cooking method:
Fry garlic, peppers and tomatoes in olive oil with herbs and chop in mashed potatoes. Place the egg cups in a saucepan filled with hot water (the water should reach the middle of the cups). Pour the mashed potatoes into molds, break the egg on top, salt and pepper. Cover the saucepan with a lid and set on fire for about 10 minutes (the water should boil slightly). The dish is ready when the whites are cooked and the yolks are still liquid.
Tomato granite with vanilla
Ingredients (for 4 servings):
- 250 g mashed tomatoes
- 2 sugar cubes
- 1 bag of vanilla sugar
Cooking method:
Dissolve both types of sugar in 150 ml of hot water. Mix the resulting syrup with the tomato puree and place in the freezer in a flat dish. Before serving, remove the granite from the mold and grind in a blender. Serve with an aperitif with puff pastries or straws
Photo source: Getty Images
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