Tag: tomato

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Shakshuka

On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. 

 

Shakshuka
Serves 4
I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Oil for frying
  2. 1 x onion, diced
  3. 1 x red pepper, diced
  4. 8 x tomatos, diced
  5. Garlic
  6. Spices (usually cayenne pepper or something a little spicy)
  7. Salt and pepper, to taste
  8. 6 x eggs
Instructions
  1. Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
  2. Throw in the onion and saute until golden.
  3. Add the red pepper and simmer for 5 minutes.
  4. Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.
  5. Add spices.
  6. Once the mixture is cooked through crack eggs directly into the sauce and cook through.
  7. Serve with fresh bread or pita to mop up the sauce.
A Bit of This A Bit of That https://gnatj.com/
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Roasted Tomato Soup

Today we have another guest chef, Tanya (aka @Beagle_Momma) sent me a delicious and healthy recipe for roasted tomato soup.

Ingredients:

  • 900g baby tomatoes
  • 4 cloves garlic
  • 20ml (weigh less) olive oil
  • 900ml chicken stock (I used oxtail – didn’t have anything else)
  • 20g Fresh chopped basil (i didn’t have, so just used about a tablespoon of dry italian herbs)
  • 5ml (weigh less) balsamic vinegar
  • Salt & pepper

Method:

  • Cut tomatoes in half, place on baking tray cut side up.
  • Also pop the 4 cloves of garlic on the tray
  • Drizzle with olive oil and sprinkle with salt & pepper
  • *Since I wasn’t using fresh basil, I sprinkled my dry herbs on too – fresh basil comes later tho*
  • Roast at 195degrees for an hour.
  • In the mean time, i prepared my 900ml of stock, and added balsamic vinegar to the stock.
  • Once the tomatoes & garlic are roasted (divine smell!!) take them out, pop the stock mixture, the roasted tomatoes/garlic into a blender *now would be when you add the fresh basil if you using it*
  • Blend until smooth.
  • Sprinkle with a little bit of feta before serving! A slice of crusty bread would be perfect too!

Serves 4 and each portion counts as 2 Veg and 1 Fat.

The recipe says serve hot or cold!

Easy, healthy, tasty, quick! Winner!