From being the key ingredient in your spaghetti Bolognese to the core of your Caprese salad, the humble tomato is always our produce saviour. Here are some of the best-known varieties. 

1. Heirloom tomatoes 

Heirloom tomatoes vary in shape, size, colour and taste. So, what makes an heirloom tomato, well, an heirloom tomato? The seeds are saved and passed down from previous seasons so that farmers can choose traits like the size, shape or juiciness of what they want in a tomato. A more natural alternative to hybrid tomatoes, Heirloom tomatoes are naturally pollinated by birds, human hands, wind or insects.  

 

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2. Cherry tomatoes 

Cherry tomatoes are the star of your Caprese salad and (especially) those viral TikTok pastas. You’ll find these bite sized delights growing on vines in a multitude of colours like red, orange, yellow, green, purple and even black. And although all tomatoes are best in summer, Cherry tomatoes are rich in flavour all year round. Enjoy these juicy mini tomatoes in a salad or just as a snack and feel them pop as you bite into their delicious flesh.   

Also read: Roast cherry tomato, pesto and mozzarella braaibroodjies 

3. Beefsteak tomatoes  

From delicious BLT sandwich to a hearty tomato bredie, beefsteak tomatoes are the ultimate all-rounders. It is large and sturdy enough to hold its shape after thinly slicing its plump, meaty texture. They are at their peak in late summer as they need the sun to fully ripen into that medium to deep red colour and sweet, juicy flavour. 

4. Plum tomatoes 

Plum tomatoes are proof that small packages carry a big (flavourful) punch. These round bite-sized tomatoes grow on upright plants and have thick wall and fewer seeds than the cherry tomato. Roma tomato is the most popular variety, and you’ll often find them as whole and peeled canned tomatoes at the supermarket – perfect to use for a quick and easy Bolognese sauce for an after-work dinner.    

@melissajorealrecipes♬ original sound – Mealtime with Melissa

Also read: Tomato and corn bread in a pot 

5. Oxheart tomatoes 

Either smooth or ribbed, these heart-shaped tomatoes are sweet with a tangy kick. It’s often reddish pink, but can be yellow, black and even blue! Oxheart tomatoes work well fresh in salads, but its juicy flesh and few seeds make it perfect to use for soups and sauces. Opt for this tasty tomato in salsa at your next taco Tuesday, a rich tomato soup or in a lovely pasta sauce.  

 

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These bright red gems are still in season and a must for all your roasts! See how they upgrade this oven-roasted cherry and thyme chicken skillet.

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
6 chicken thighs
1 tbsp chopped thyme
2 tsp dried mixed herbs
1 garlic clove, grated
1 lemon, zested and halved
3 carrots, cut into matchsticks
1 onion, thickly sliced
½ garlic bulb
½ cup white wine
¼ cup chicken stock
1½ cups fresh cherries, pitted
2 tbsp red wine vinegar
2 tbsp honey

METHOD
1. Preheat oven to 220°C.
2. Toss the chicken with some olive oil and the herbs, garlic and lemon zest. Season.
3. Heat some oil in a large ovenproof pan over medium-high heat. Brown the chicken for 3–4 minutes on each side, until golden. Remove from the pan.
4. Add the carrots, onion and garlic bulb to the pan and fry for 2–3 minutes. Remove the pan from the heat and add the wine, stock and a squeeze of lemon juice.
5. Nestle the chicken pieces and lemon halves between the carrots.
6. Toss the cherries, vinegar and 1 tbsp of the honey together. Spoon over the chicken.
7. Brush the chicken pieces with the remaining honey.
8. Roast for 25–30 minutes, until the chicken is cooked though. Serve the chicken skillet hot with extra thyme.

Recipe & styling: Kate Turner
Photography: Gareth Van Nelson // HMimages.co.za

What’s for dessert? More cherries! Enjoy this delicious cherry cheesecake pie combo.

The post Oven-roasted cherry and thyme chicken skillet appeared first on MyKitchen.

Valentine’s Day isn’t reserved for just grown-ups. Have your little ones make these cherry heart pies as a special treat to celebrate.

MAKES 8 // COOKING TIME 25 min

INGREDIENTS
1 roll puff pastry
2 cups cherry jam
1 egg, whisked
Icing sugar, to dust

METHOD
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Unroll the pastry and roll out until 1 cm thick. Press out 16 × 5 cm circles with a cookie cutter.
3. Arrange 8 of the circles on the prepared tray.
4. Cut a heart from the middle of the remaining circles using a smaller heart-shaped cookie cutter.
5. Add a teaspoon of cherry jam to each circle on the tray. Cover with the heart pastry circles, pressing down the edges with a fork. Brush with egg wash.
6. Bake for 15 minutes, until golden. Dust with icing sugar just before serving.

Top Tip
If you don’t have a heart-shaped cookie cutter, help your little ones and cut out heart shapes for them.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

You can never have too many treats during the month of love, so why not add these rose cupcakes with hidden centres to your Valentine spread?

The post Cooking with kids: V-Day cherry heart pies appeared first on MyKitchen.

Not a fan of spending long hours in the kitchen? Save time and energy with this no-churn cherry swirl ice cream – the perfect no-fuss dessert!

MAKES 1 L // COOKING TIME 40 min, plus freezing time

INGREDIENTS
1 cup cherries, pitted and finely chopped
½ cup sugar
½ cup water
3 cups cream
385 g tin condensed milk
1 tsp vanilla essence

METHOD
1. Place the cherries, sugar and water in a pot. Boil the mixture for 20–30 minutes until it is a thick syrup, then set aside and let it cool. For a smooth syrup, blitz with a hand blender until the desired consistency.
2. Beat cream, condensed milk and vanilla until stiff.
3. Pour the cream mixture into a large loaf tin. Swirl the cherry syrup through it by adding small dollops and dragging a toothpick through them. Cover with cling film and freeze until solid.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

How about something dairy-free next time? This chai-flavoured cashew nut ice cream is great if you’re lactose intolerant, watching your weight, and you can make it vegan!

The post No-churn cherry swirl ice cream dessert appeared first on MyKitchen.

Celebrating Christmas Eve with a casual gathering of canapés? Treat your guests to these delicious cherry martinis for a welcome drink!

SERVES 10 // COOKING TIME 10 min

INGREDIENTS
½ cup cherry jam
1 cup whiskey
1 cup Martini Rosso
2 tsp bitters
1 cup cherries

METHOD
1. Add the jam to a food processor and liquidise it. Strain through a fine sieve.
2. Combine all the ingredients, except the cherries, in a large jug.
3. Add a cherry and a block of ice to each glass. Pour over some cherry cocktail and serve.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

In Chile, the cola de mono is a customary Christmas drink made with coffee and spices, and served chilled.

The post Celebrate in style with these Christmas cherry martinis appeared first on MyKitchen.

Winter fruit can create some surprisingly bright dishes! This raspberry swirl cheesecake with gold-dipped cherries is the perfect tea time treat for a special occasion.

SERVES 6 // COOKING TIME 3 hours 45 min

INGREDIENTS
For the biscuit base
2 packets Romany Creams
180 g butter, melted
For the filling
500 g full-cream smooth cream cheese
385 g tin condensed milk
¼ cup lemon juice
1 tsp vanilla essence
For the raspberry swirl
1 cup fresh or frozen raspberries
¼ cup sugar
For the topping
½ cup cherries, pitted
1 tbsp edible gold dust
Pomegranate rubies
Lavender flowers

METHOD
For the biscuit base
1. Lightly grease a 23 cm tart tin.
2. Pulse the biscuits in a food processor until they resemble breadcrumbs.
3. Add the melted butter and pulse until the mixture is well combined and sticks together when pressed.
4. Spread evenly over the base and sides of the tart tin, pressing down firmly.
For the filling
1. Combine cream cheese, condensed milk, lemon juice and vanilla essence until the mixture has a thick, smooth consistency.
2. Pour the filling into the base. Place in the fridge for 20 minutes, until semi-set.
For the raspberry swirl
1. Purée the raspberries in a food processor.
2. Place the raspberries and sugar in a small pot. Heat until the sugar dissolves, stirring continuously.
3. Strain the raspberry sauce through a fine sieve and discard the pips. Allow it to cool.
4. Pour the cooled sauce into a piping bag. Drop dots of the sauce on to the surface of the cheesecake. With a toothpick, draw a line down the centre of each dot to form a heart shape.
5. Place the cheesecake back in the fridge for 3 hours or overnight, until fully set.
For the topping
1. Dip the cherries in the edible gold dust and arrange on top of the cheesecake. Scatter the pomegranate rubies and lavender flowers over the cake.

Recipe & styling: Caro Alberts
Photography: Myburgh du Plessis

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