Versatile Veggies
Roast Tomatoes with Pesto and Ciabatta
| Serves 4-6 people | Approximate Time: 30 mins.. |
| Ingredients: | |
| 4
beef tomatoes 180g jar of fresh green pesto 3 tbsp. olive oil |
2
ciabatta rolls 2 tbsp. pine nuts |
Method:
-
Preheat the oven to 180°C/375°F/Gas Mark 4.
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Halve the tomatoes horizontally then carefully scoop the flesh into a large bowl. Place the tomato shells in an ovenproof dish.
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Tear the ciabatta into pieces then put it into a food processor and whizz to coarse crumbs.
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Add the crumbs and pesto to the tomato flesh and mix thoroughly.
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Spoon into the tomato shells, then drizzle with a little olive oil and a sprinkling of pine nuts.
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Bake in the oven for 15-20 minutes, until the tomatoes are softened and the topping is golden.
Our thanks to the Dairy Diary for their contribution …
Tomato Summer Pudding
| Serves 6 people | Approximate Time: 15 mins.+ overnight chilling |
| Ingredients: | |
| 2
rectangular loaves of foccacia bread , 15cm x 11 cm (6" x 4") 3 medium tomatoes, chopped 50g (2oz) sundried tomatoes, chopped 3 spring onions, chopped |
500g
carton passata with herbs 50g (2oz) black pitted olives, chopped 285g jar antipasto artichokes, drained Small handful of fresh basil leaves, torn |
Method:
-
Cut the focaccia into 1cm (½") slices. Cut two slices to fit the base of a 1½ litre (2½ pint) basin and arrange more round the sides, overlapping them slightly. Reserve four for the top.
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Mix all the other ingredients together in a large bowl and season well.
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Spoon the tomato mixture into the bread lined basin, packing it in as you go.
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Cover with the remaining bread slices. Cover tightly with cling film then top with a plate and a weight. Transfer to the fridge and leave overnight.
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When you are ready to serve, turn out the pudding on to a plate. Serve with a freshly-made salad.
Our thanks to the Dairy Diary for their contribution …
Spanish Tortilla
| Serves 4 people | Approximate time: 20 mins. |
| Ingredients: | |
| 50g
(2oz) butter 1 garlic clove, crushed 1 courgette, sliced 8 eggs, beaten and seasoned |
1
small onion, thinly sliced 1 small red pepper, thinly sliced 2 potatoes, approx. 300g (11oz) diced and parboiled 2 tbsp. parsley, finely chopped |
Method:
-
Pre-heat the grill to high.
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Melt butter in a 25cm (10") frying pan.
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Fry the onion and garlic until soft. Add the red pepper, courgette and potatoes and fry for 3-4 minutes until softened.
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Spread the vegetables out evenly in the pan and pour over the eggs, make sure they completely cover the pan.
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Sprinkle over the parsley and leave to cook over a low heat for 10-15 minutes or until the eggs are set.
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Finish off by placing under the pre-heated grill for 2 minutes, until golden.
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Serve as hot or cold wedges, with salad.
Our thanks to the Dairy Diary for their contribution …