Weekly Recipe

Trio of Tasty Tomato Temptations

Mexican Salsa - Ingredients:

4-5 ripe vine tomatoes, roughly chopped                                  splash of rapeseed oil

1 garlic clove, finely chopped                                                    1 lime, juice

1 red onion, finely chopped                                                       salt & pepper

handful coriander, roughly chopped                                          tortilla chips

1 green jalapeño, finely chopped

Method:

1. Prepare the ingredients. Add the tomatoes to a serving bowl.

2. Add the chilli, then add the onion, coriander, lime juice and rapeseed oil.

3. Season with salt and black pepper and mix thoroughly.

4. Cover and refrigerate for about an hour before serving.

Little Gem Bruschetta - Ingredients:

4 little gem lettuce leaves, larger outer leaves                           6 basil leaves, chopped

5 medium sized tomatoes, roughly chopped                              50ml extra virgin olive oil

½ red onion, finely chopped                                                       salt & pepper

2 garlic cloves, minced                                                               balsamic vinegar

Method:

1. Wash the lettuce leaves and pat dry with kitchen towel. Arrange on a plate.

2. Prepare the tomatoes, onion, garlic and basil, then add them all to a medium sized bowl. Add the olive oil and mix it all together thoroughly. Season with salt and pepper.

3. Cover and leave to let the flavours infuse.

4. Fill the little gem leaves with the tomato mix and drizzle a little balsamic vinegar over the top and serve.

Baked Tomatoes - Ingredients:

4 tomatoes, halved horizontally                                                handful flat leaf parsley, chopped

2 garlic cloves, finely chopped                                                 100-150g parmesan, grated

3-4 sprigs of thyme                                                                   salt & pepper

Method:

1. Preheat the oven to 180⁰C.

2. Prepare the tomatoes and arrange in a deep non-stick oven dish.

3. Prepare the garlic and parsley and distribute evenly over the tomatoes.

4. Season with salt and pepper and top with parmesan.

5. Lay the sprigs of thyme over the tomatoes.

6. Place in the middle of the oven for 30 mins.

Toms Top Tips: These recipes are great for pre meal snacks and starters, which will get everybody’s mouths watering. If you want to give the baked tomatoes a bit of spice, add a little smoked paprika on top before you add the parmesan. Instead of using balsamic vinegar on the bruschetta you can always swap it for a few drops of fiery Tobasco sauce.