Recipe by Brigitte Tomma
Italian stuffed tomatoes are a hearty vegetable to include on your table. In fact, they’re so full of flavour and wholesomeness that you might just have a few as a satisfying main. You can alter them to include some meat for the carnivores, or leave them full of veggie goodness.
Print Recipe Green beans and tomatoes Serves: 4 Ingredients 500g green beans, cleaned 200g baby tomatoes 2 spring onions, finely chopped 45ml (3 tbsp) olive oil 15ml (1 tbsp) balsamic vinegar 1 log of goat’s cheese a squeeze of fresh lemon juice 45ml (3 tbsp) raw peanuts, dry-fried, to serve Instructions 1 Preheat the oven
Nothing quite beats a soft, sticky and sweet roasted tomato
TO DRINK: Sterhuis Methode Cap Classique
September is the month for sowing tomatoes – growing your own opens up a new world of flavour and varietyBy ALICE SPENSER-HIGGS For the serious cook or tomato addict, there is only one way to experience the true taste of tomatoes: grow your own! GARDENER’S NOTES Spring and summer veggies can be planted in quick succession from now until November. When the last September cold snap is over, haul out the seed packets and start sowing. The best position for veggies is a sunny, level area. Dig plenty of compost into the soil and add bone meal or an organic…
Make the polenta ahead of time and keep in the fridge for up to 2 days. Grill just before serving
TO DRINK: Allée Bleue Isabeau, with hints of oak and citrus. COOK’S TIP Add Parma ham to make this rustic sandwich more substantial.
Focaccia is a deliciously light bread that’s full of flavour. The sun-dried tomatoes and lemon ricotta are a perfect combination – salty, zesty, and rich. Serve this Italian dish as a starter or appetiser.
Baked sweet potato with caramelised red onion, Rosa tomatoes and crème fraîche is a quick and easy winter supper for two. You can make extra caramelised red onions, which will keep in the refrigerator for about three weeks and make a fine accompaniment to most meat dishes.
TO DRINK: Mosel Riesling, with lightly balanced fruit and acidity.
Beef-stuffed tomatoes are hearty mains that are full of robust flavour, but won’t leave you feeling uncomfortably stuffed. These flavours are perfect together. Rich, tender and delicious!
This is a very simple dish but get it right and the whole thing is so much greater than the sum of its parts. Try to use uncooked prawns if you can, and the ripest softest tomatoes – when I say soft, I mean soft like a ripe peach. They don’t eat tomatoes any other way in Italy.
Print Recipe Penne with pesto, rosa tomatoes and walnuts Serves: 4 Cooking Time: 15 mins Instructions 1 Heat 125g ready-made pesto in a frying pan and toss through 250g Rosa tomatoes. Cook 400g penne in plenty of salted water until al dente and drain. Pour the pasta into a large serving dish and toss through