Tag: balsamic vinegar

Passata

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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

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For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Tomato, mozzarella and basil salad

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This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

by Pam on October 16, 2013

This salad that I found on Pinch of Yum[1] is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar[2].

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts




Yield: 4

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pinch of Yum

References

  1. ^ Pinch of Yum (pinchofyum.com)
  2. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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