Tomatoes … a taste of summer, any time of year !

Did you know that tomatoes originated in western South America, crossed the Atlantic to Spain with the conquistadors in the 16th century, but only finally caught on in northern Europe in the 19th century. Today they are one of the most important ingredients available, and are especially indispensable in Mediterranean cookery. The skin, flesh and seeds can all be eaten, but the green leaves are toxic, so should always be discarded. You can read more about tomatoes here

I always have tomatoes in the house they can be eaten on their own, included in a favourite salad, curry or soup … so many possibilities … and today I am sharing three recipe suggestions you may like to try.

~ Roasted Tomato Salad ~

Sweet, roasted cherry tomatoes, spiced just right.

Sprinkled with oil, chopped scallions (spring onions), and a splash of vinegar. 

Mmmm… tastes like summer.

Ingredients

Four servings

3 tbsp olive oil

1 lb cherry tomatoes

1 tsp sea salt

½ tsp ground black pepper

½ cup (1¾ oz.) finely chopped scallions

1 tbsp red wine vinegar

Tip

Chop the tomatoes in rough pieces if you prefer a more salsa-like salad. 

or, throw on some crumbled feta for extra flavour.

It’s a perfect side for virtually anything grilled.

Instructions

can be seen here

~ Tomato Curry ~

It’s a fresh and delicious Vegetarian / Vegan dish.

This recipe could be perfect if you fancy a veggie curry in a hurry.

Ingredients

Serves Four

900g large vine tomatoes

3 tbsp. vegetable oil

2 thinly sliced garlic cloves

2 tbsp. grated ginger

1 thinly sliced onion

1 de-seeded and chopped red chilli

1 tsp lightly crushed fennel seeds

1⁄2 tsp paprika

1⁄2 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp tomato purée

12 curry leaves

100ml hot water

fresh coriander to serve

Instructions

can be seen here

~ Roast Red Pepper and Tomato Soup ~

Lovely red pepper and red tomatoes,

such a bowlful of warming food 😋

this warming soup is stacked with vitamins & minerals.

Ingredients

Serves Four

3 Deep red peppers, halved & de-seeded.

1 White onion, unpeeled & halved.

4 Cloves of garlic, unpeeled.

2 Sticks of celery, sliced & chopped.

500g Plum tomatoes.

450ml Vegetable stock.

2tbsp Olive oil.

2tbsp Tomato puree.

1tbsp Sundried tomato paste.

1tsp Flaked chilli.

25g Butter.

Salt & coarsely ground black pepper

Instructions

can be seen here

I hope you may try one (or all) of these suggestions.

Which of these three recipes could be your favourite?

You will find a variety of recipe suggestions within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan