Tag: tomato

Recipe Tomato and strawberry soup with mini fruit salad – Italian Cuisine

Ingredients

1 Kg coppery tomatoes
300 g strawberries
2 pcs cucumbers
100 g white bread
1 pc green apple
half sweet chili pepper
lemon
mint
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of tomato and strawberry soup with mini fruit salad, peel 1 cucumber and shake it with
the tomatoes, 250 g of clean strawberries, the white bread cut into small pieces and a pinch of salt, obtaining a soup. If you have a powerful blender, add a few ice cubes as well: it will keep the tomato red. Cut the apple and the other cucumber into cubes, without peeling them; chop the remaining strawberries and slice the sweet chilli: mix everything in a small bowl and season the mini fruit salad with a pinch of salt, the juice of 1⁄2 lemon and a few mint leaves. Spread the soup on the plates, season with a little oil and complete with the mini fruit salad, mint leaves and, to taste, some sprouts.

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

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.
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.
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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Fusilli recipe with tomato, mozzarella, garlic and basil – Italian Cuisine

Ingredients

300 g whole wheat fusilli
300 g tomato sauce (fresh, in season)
50 g mozzarella
basil
salt
aged black garlic
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the fusilli recipe with tomato, mozzarella, garlic and basil, boil the fusilli in plenty of boiling salted water. Cook the tomato puree in a non-stick pan for about 10 minutes. Turn off and complete with a pinch of salt and about 40 g of oil. Drain the pasta and pour it into the pan with the sauce. Let it cook for 1 minute, then serve it, adding the chopped mozzarella, the crushed garlic in cream and the basil leaves.
Recipe by Davide Oldani