Whether you fancy a summer ratatouille, or a no-fuss baked tomato pasta, tomatoes are the versatile ingredient to see you through.
Endlessly versatile, tomatoes are bursting with flavour, juice and colour. These four ways bring out the very best in them.
Shakshuka
Serves 4
This North African dish of eggs poached in a spicy tomato and red pepper sauce is delicious for breakfast.
Ingredients
Glug olive oil
1 onion, chopped
2 (each) red and yellow peppers, deseeded and chopped
3 cloves garlic, chopped
1 tsp cumin seeds, lightly crushed
1 Tbsp smoked or regular paprika
2 Tbsp tomato paste
1 Tbsp harissa paste or 1 tsp each ground cumin, ground coriander and chilli flakes
2 Tbsp Worcestershire sauce
2 punnets (250g each) cherry tomatoes
Salt and milled black pepper
1 tsp sugar
6-8 eggs
Handful sesame seeds, toasted
¼ cup grated Parmesan
Fresh parsley or baby spinach, to serve (optional)
Method
- Heat oil in a pan and sauté onion and peppers.
- Add garlic and spices, fry for a minute.
- Stir in tomato paste, harissa paste or spices, and Worcestershire sauce and cook for a minute.
- Add cherry tomatoes and cook for 6-8 minutes, using a wooden spoon to break up tomatoes.
- Season well and stir through sugar.
- Use a ladle to make shallow indents in the sauce and break eggs into them.
- Cover with a lid and cook for 5-8 minutes or until cooked to your liking.
- Sprinkle with sesame seeds, Parmesan and fresh herbs or baby spinach, if using.
Cook’s tip
Cook in a cast iron skillet over medium coals to beat a block of loadshedding.
Also read: 5 popular types of tomatoes and how to use them
Summer ratatouille
Serves 4
In this French dish, summer veggies are chopped or sliced, sautéed in oil, then simmered in a sauce to soften them and blend their flavours. It’s served warm but is also delicious cold on a hot summer’s day with grilled chicken, lamb or beef.
Ingredients
4 red peppers
1 large brinjal, cut into thick rounds
1 punnet (400g) yellow patty pans or baby marrows, halved
2 onions, quartered
1 punnet (250g) vine or cherry tomatoes
½ cup olive or canola oil
1 can (410g) chopped and peeled tomatoes
2 cups vegetable stock
1 Tbsp tomato paste
Pinch sugar
Sprig fresh thyme
4 cloves garlic, peeled
1 tsp chilli flakes
Salt and milled black pepper
To serve
Fresh basil
Ricotta Crispy garlic bread
Method
- Char peppers under the oven grill or over the flame of a gas stove.
- Place in a bowl, cover with clingfilm and set aside for 10 minutes
- Preheat oven to 180°C.
- Toss brinjals, patty pans or baby marrows, onions and tomatoes in oil and char on a hot griddle pan.
- Remove blackened skins from peppers by rubbing and peeling off.
- Discard skins, deseed and cut into thick strips.
- Combine canned tomatoes, stock, tomato paste, sugar, thyme, garlic and chilli flakes in a large roasting dish.
- Mix in the charred vegetables and peppers. Season well.
- Roast for 45-50 minutes until sauce becomes sticky and the vegetables are soft.
- Serve scattered with fresh basil and ricotta alongside garlic bread, if you like.
Marinated tomatoes
Serves 4-6 as a snack
These can last for up to five days in an airtight container in the fridge.
Ingredients
5 plum or salad tomatoes
Handful cherry tomatoes
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, chopped
1 red onion, chopped
Handful fresh basil or parsley, chopped
Salt and milled black pepper
To serve
Crusty bread, sliced
Buffalo mozzarella, torn
Fresh herbs (optional)
Method
- Cut plum or salad tomatoes into thick slices and quarter cherry tomatoes.
- Combine tomatoes, olive oil, vinegar, garlic, onion and herbs. Season generously.
- Cover and allow to marinade for at least 1-2 hours in the fridge.
- Serve tomatoes on top of crusty bread slices and buffalo mozzarella and then scatter with fresh herbs, if using.
No-fuss baked tomato pasta
Serves 4
Add shredded cooked chicken, beef or lamb to bulk up this pasta bake.
Ingredients
2 red peppers, cut into chunks
8 salad tomatoes, quartered
Handful cherry tomatoes
5 cloves garlic, sliced
3-4 sprigs fresh thyme, plus extra to serve
Olive or canola oil, for drizzling
Salt and milled black pepper
3 Tbsp butter
3 Tbsp flour
4 cup milk
2 Tbsp Dijon mustard
1 packet (500g) pasta, cooked (macaroni, farfalle or rigatoni work well)
Method
- Place peppers, tomatoes, garlic and thyme in a large, deep oven dish.
- Toss with oil and season well.
- Roast at 200°C for about 12-15 minutes.
- Melt butter in a pot over medium heat and whisk in flour until smooth.
- Slowly pour in milk while whisking until sauce has thickened, about 8-10 minutes.
- Season well and stir through mustard.
- Toss cooked pasta and white sauce through the roasted vegetables in oven dish.
- Bake at 180°C for 12-15 minutes until golden.
- Serve sprinkled with fresh thyme.
Words: Sjaan van der Ploeg
Photography: Fresh Living Magazine
