To confit is to cook an ingredient submerged in oil over low heat. This slowly caramelises and softens food. Once cooked, it is kept in the oil as a way of preservation. 

Confit tomatoes with poached eggs

Serves 4-6 

Ingredients

For the confit tomatoes: 

700g vine tomatoes
4 cloves garlic, sliced
5 sprigs thyme
1 sprig rosemary
1 tsp chilli flakes
1½ cups olive oil or olive oil blend 

2 tubs (200g each) labneh or cottage cheese
4 eggs, poached
Chilli oil, to drizzle
Salad greens of choice (we used petite herbs)
4 naans, toasted and halved 

Method

1. Preheat the oven to 180ºC.
2. Place the tomatoes, garlic, herbs and chilli flakes in a small, deep roasting dish. Pour over olive oil, submerging the tomatoes completely. 
3. Cover with foil and roast for1 hour, or until softened and tomato skins start splitting. 
4. Decant contents of the dish into a sealable jar, covering with the infused oil. Cool. 
5. To store, keep the jar in the fridge for up to 1 month. Ensure the contents are always submerged to prevent bacteria growth. Use the infused oil for drizzling and cooking. 
6. To serve, lather labneh onto four serving plates and top each with a poached egg. 
7. Add a few spoons of warm confit tomatoes to each plate and finish with a drizzle of chilli oil and greens. 
8. Serve bowls with toasted naan on the side.

Recipe & styling: Sjaan van ser Ploeg
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Confit tomatoes with poached eggs appeared first on MyKitchen.

Why rush greatness? Deep flavours, tender textures and all the cosy comfort you crave – these slow-cooked dishes are more delicious and decadent than ever.   

Slow-cooked eisbein with pumpkin pancakes 

Serves 6  

Ingredients 

For the eisbein 

1 onion, quartered
1 can (410g) chopped tomatoes 
2 carrots, chopped
2 cloves garlic 
800g eisbein
2 cups beef stock  

For the pumpkin pancakes 

2 cups flour
1 cup pumpkin purée
1 egg
2 cups milk
1½ cups water
1 Tbsp vegetable oil
1 tsp turmeric
1 tsp salt 

For the salsa 

150g pineapple, chopped
150g cucumber, chopped
2 Tbsp parsley, chopped 

Method 

1. Preheat oven to 180°C.
2. Add the veggies to a casserole dish and top with the eisbein.
3. Add the stock, cover and roast for 3 hours and 15 minutes. Uncover and roast for another 30 minutes.
4. Allow to cool. Shred the pork.
5. 5. Add pancake ingredients to a blender and blitz for 1 minute, until smooth and lump-free.
6. 6. Add butter to a large pan over medium heat, add ¼ cup of pancake batter to the pan and swirl to coat. Cook for 1 minute. Flip and cook for another 1 minute. Repeat with remaining batter.
7. Combine salsa ingredients. 
8. Top each pancake with pork and salsa. Roll up and plate.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Slow-cooked lamb pizzas with yoghurt and walnuts 

Serves 4

Ingredients 

For the lamb pizzas 

Olive oil, to fry
2 × 300g lamb shanks
1L beef stock
1 can (400g) chopped tomatoes
¼ cup lemon juice
1 onion, diced
3 cloves garlic, crushed
1 Tbsp cumin
2 tsp smoked paprika
1 tsp coriander
1 tsp cardamom
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper  

To serve 

2 store bought pizza bases
Handful mint
Double-cream yoghurt
50g walnuts, chopped and toasted 

Method 

1. Preheat oven to 160°C.
2. Heat some oil in a pan and sear the lamb for 5-8 minutes until browned all over. 
3. Place lamb with remaining ingredients in a large ovenproof pot. Add a little water if needed, so the meat is covered. Bring to a simmer and cook for 10 minutes.
4. Transfer the pot to the oven and cook for 2 hours, until the meat falls off the bone.
5. Remove lamb from the pot and carefully shred. 
6. Place meat and ½ cup cooking liquid on each pizza base. 
7. Bake for 10-12 minutes, until the base is crispy. 
8. Serve topped with mint, yoghurt and walnuts.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za 

Slow-roasted pork crown with baby tomatoes 

Serves 8

Ingredients 

10 thyme sprigs
2 tsp paprika
⅓ cup olive oil
3.5-4kg pork crown
500g baby tomatoes
1 Tbsp sugar
3 feta wheels  

Method 

1. Preheat the oven to 200°C.
2. Combine thyme, paprika, salt, pepper and 2 Tbsp of olive oil. 
3. Rub the pork crown with the spiced oil until fully coated.
4. Transfer pork to a roasting tin and cover the bones with foil to prevent burning. 
5. Roast for 1½ hours.
6. In a bowl, combine the remaining olive oil, tomatoes and sugar, season.
7. Remove the pork from the oven, scatter over the tomatoes and return to the oven for another 30-50 minutes, until cooked through and tender.
8. Allow the pork to rest for 30 minutes before carving. 
9. Serve with the feta crumbled over it.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery // HMimages.co.za  

The post Low and slow: 3 delicious and decadent slow-cooked meals  appeared first on MyKitchen.

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 

1. Heat oil in a pan and sauté onion and peppers.
2. Add garlic and spices, fry for a minute. 
3. Stir in tomato paste, harissa paste or spices, and Worcestershire sauce and cook for a minute. 
4. Add cherry tomatoes and cook for 6-8 minutes, using a wooden spoon to break up tomatoes. 
5. Season well and stir through sugar. 
6. Use a ladle to make shallow indents in the sauce and break eggs into them. 
7. Cover with a lid and cook for 5-8 minutes or until cooked to your liking. 
8. 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 

1. Char peppers under the oven grill or over the flame of a gas stove. 
2. Place in a bowl, cover with clingfilm and set aside for 10 minutes
3. Preheat oven to 180°C. 
4. Toss brinjals, patty pans or baby marrows, onions and tomatoes in oil and char on a hot griddle pan. 
5. Remove blackened skins from peppers by rubbing and peeling off. 
6. Discard skins, deseed and cut into thick strips. 
7. Combine canned tomatoes, stock, tomato paste, sugar, thyme, garlic and chilli flakes in a large roasting dish. 
8. Mix in the charred vegetables and peppers. Season well. 
9. Roast for 45-50 minutes until sauce becomes sticky and the vegetables are soft.
10. 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 

1. Cut plum or salad tomatoes into thick slices and quarter cherry tomatoes. 
2. Combine tomatoes, olive oil, vinegar, garlic, onion and herbs. Season generously. 
3. Cover and allow to marinade for at least 1-2 hours in the fridge. 
4. 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 

1. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. 
2. Toss with oil and season well. 
3. Roast at 200°C for about 12-15 minutes. 
4. Melt butter in a pot over medium heat and whisk in flour until smooth.
5. Slowly pour in milk while whisking until sauce has thickened, about 8-10 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and white sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 12-15 minutes until golden. 
9. Serve sprinkled with fresh thyme.

 Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

The post 4 yummy recipes with tomatoes appeared first on MyKitchen.

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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A post shared by Growing Family Farms * Gfam (@growingfamilyfarms)

Photography: Unsplash

The post 5 popular types of tomatoes and how to use them appeared first on MyKitchen.

Our Caprese and Parma ham involtini recipe is everything! Confused? Involtini is the Italian word for small bites of food with a filling.

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 brinjal, cut lengthwise into 12 slices
¼ cup olive oil
Salt and pepper
150g fior di latte, drained and sliced, or regular mozzarella, sliced
1 ripe tomato, sliced
100g Parma-style ham
12 basil leaves, plus extra to garnish

METHOD
1. Heat a griddle pan until smoking hot. Toss the brinjal slices in the olive oil and season. Grill for 1–2 minutes on each side until charred and cooked through. Set aside.
2. Arrange the fior di latte or mozzarella, tomato and ham on the brinjal slices, finishing with a basil leaf on top of each. Roll up each stack tightly and secure with a toothpick. Garnish with extra basil leaves to serve.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

The post Caprese and Parma ham involtini appeared first on MyKitchen.

If you have a braai why not put on some halloumi and croutons and make this delicious salad? If you don’t have one, no worries, the oven works too!

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
For the salad
¼ cup olive oil
200g cherry tomatoes
Salt and black pepper
250g asparagus spears
200g halloumi, sliced
250g rocket
Handful fresh basil
Handful kalamata olives
For the croutons
2 slices rustic bread, torn into chunks
100 ml oil
Salt and pepper
For the dressing
6 cherry tomatoes, crushed
2 tbsp white wine vinegar
¼ cup olive oil
Salt and black pepper

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place a griddle pan on high heat. Once hot, brush lightly with oil.
3. Toss the cherry tomatoes in a tablespoon of olive oil and season well. Place the tomatoes in a roasting dish in the oven and grill for 15 minutes until tender and charred.
4. Grill the asparagus in the griddle pan for 1–2 minutes on each side until charred.
5. Add the halloumi to the griddle pan and grill for 1 minute on each side until charred.
6. Place the rocket and basil into a mixing bowl and drizzle with 2 tablespoons of olive oil. Season well.
7. Toss the halloumi, asparagus, tomatoes and the olives with the rocket mix, and season well.
For the croutons
1. Shallow fry the chunks of bread in the oil until golden brown.
2. Strain the croutons on paper towel, season and add to the salad.
For the dressing
1. Whisk the tomatoes, vinegar, olive oil, salt and pepper together until well combined.
2. Serve with the salad.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

The post Halloumi, asparagus and tomato salad with croutons appeared first on MyKitchen.