We all love tomatoes, our versatile red friends. Let’s make sure we give those slightly squishy toms some loving and make sure they don’t go to waste.
Chef Dan has already brought you his ‘On the turn tomato sauce’ on Kitche’s Instagram page but here are some other awesome tomato recipes if you are feeling like something different.
A Simple Bruschetta
One of my all time go to lunches or even a quick snack, there is something quite beautiful about the simplicity of a Bruschetta. Another wonderful thing about this Italian classic is that you can easily put some addons to it and easily use up bits in the fridge from cheeses like ricotta or cream cheeses to cured meats or even add in different herbs or fruits! Strawberries or peaches work wonders! And also it is a great way to use up any bread you have going a bit stale in the cupboard. It is a dish that keeps on giving!
- 2-3 Slices Toasted Bread (ciabatta, baguette, sliced bread, etc)
- Handful Tomatoes (any toms will do!)
- 1 x Garlic Clove
- 3 x Basil Sprigs
- 1 tbsp Balsamic Vinegar
- 3 tbsp Extra virgin Olive Oil
- Salt & Pepper
- Preheat your oven to 180 degrees.
- Slice bread to a thickness of your liking (I like about a finger width) and place on an oven tray. Sprinkle a little oil over the bread and rub it in both sides. Bake the breads for around 6-8 mins or until golden and crispy.
- Dice the tomatoes and place in a bowl, then chop the garlic and put with the tomatoes.
- Slice up the basil leaves and stalks all together. You don’t need to waste those lovely stalks they are full of flavour!
- Measure the vinegar and oil straight on top of the other ingredients. Pinch in a little salt and pepper and mix together.
- Spoon over the tasty tomato mix on top of the crispy bread and…
- Enjoy!
why not:
- Spread a soft cheese on top of the bread.
- Rip up some lovely meats to go on top.
- Mix up the herbs and add your favourites. Oregano or chives work great in this!
- If you have other bits in the fridge like peppers or cucumber for example dice them up and throw them in!
Roasted Tomato Gazpacho with Red Lentils
Perfect for the upcoming sunny days, Gazpacho is just full of goodness and so easy to make! I like to add some lentils to my dish as it adds more texture and more nutrients and protein.
- 2-3 Tomatoes
- Garlic Cloves
- Bell Peppers
- Handful Red Lentils
- 1 x Garlic Clove
- 3 x Basil Sprigs
- 1 tbsp Balsamic Vinegar
- 3 tbsp Extra virgin Olive Oil
- Salt & Pepper
- Preheat the oven to 180 degrees.
- Half the tomatoes, peel the garlic but leave whole and roughly dice the peppers, place on a baking tray and roast for 20-25 mins.
- While the bits are in the oven cook the lentils in a pan of water until soft (roughly 10 mins)
- Roughly chop the rest of the vegetables and herbs and place in a blender along with all the other ingredients. .
- Blend everything until smooth.
- Enjoy!!
Don’t forget to tag your Kitche recipes on Instagram @kitche