When I was a kid, I hated tomatoes. There is a photo of me at around 5 years old, being encouraged to eat a cherry tomato. You could be forgiven for thinking it was a stink bomb aimed at my mouth based on my expression. I've learned to love tomatoes. Two of my favorite recipes are quite healthy "meat-free" options - one uses fresh tomatoes and the other, canned.
Pappardelle with Roasted Tomato, Spinach & Ricotta:
Ingredients
¼ cup good balsamic vinegar
3 cloves crushed garlic
1 tablespoon olive oil
4 medium tomatoes or 8 Roma tomatoes (about 600g worth) cut into wedges
375g pappardelle pasta (the wide ribbon shaped pasta)
100g baby spinach leaves, trimmed
2 tablespoons olive oil
200g ricotta
salt to taste
Method
Preheat oven to 180C.
Combine vinegar, 1 Tablespoon olive oil, and garlic in a small jug. Place tomato, in a single layer, on oven tray. Pour vinegar mixture over tomato. Roast, uncovered, for about 25 minutes or until tomato is browned lightly and softened.
Cook pasta until tender.
Combine drained pasta, tomato, spinach and oil in large bowl. Break ricotta into approx 3cm pieces. Add to pasta mixture, toss gently to combine.
A word of advice - use the best quality pasta you can get, or make your own. This is a dish of simple flavors, and the pasta is center stage.
Tomato and lentil soup:
Ingredients
1 onion, finely chopped
1 garlic clove, chopped
1 cup red lentils
400 gram can chopped tomatoes
2 Tablespoons tomato paste
3 cups chicken stock
salt & pepper to taste
Method
Melt the butter in a saucepan over medium heat until sizzling. Saute the chopped onion and garlic until the onion is soft.
Add the dried red lentils, can of tomatoes, tomato paste and 3 cups chicken stock.
Bring the mixture to the boil then reduce heat and simmer for 45 minutes, stirring often, until the lentils are soft and creamy.
Taste, and add salt and pepper as required.
This soup is great served with some toasted, buttery Turkish bread.
No comments:
Post a Comment