Since tomato season is in full swing I thought I’d share some forgotten tomato recipes. They were both meant to be shared last tomato season but somehow got overlooked. I plan on making both of these again over the following week. Maybe I will reshoot photos for the recipes, that is if time permits. So in the mean time please excuse the not so great photos. I can only embed one recipe per post so I apologize for only having one print-out option available.
Have a happy Sunday everyone! I’ll be back tomorrow with another recipe and better photographs.
(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe. Please do not copy and paste recipe on Pinterest, Google+, or Facebook. Thank you!)
Chunky Tomato Cream Sauce
Ingredients
400 grams or 14 oz fresh tomatoes, roughly chopped*
1 container (12% fat) cream = nearly 1 cup or 200 ml
2 tsp. tomato paste
5 garlic cloves, minced
1/2 tsp. dried oregano
ground black pepper, to taste
salt, to taste
1/2 tbsp olive oil
grated parmesan, to taste
*When tomatoes are not in season feel free to substitute with canned stewed tomatoes.
Instructions
1.Heat the oil in a heavy pot, once warm cook garlic for 2 minutes. Add the chopped tomatoes to pan, and cook for another 5 minutes. Next add pepper, salt and oregano. Cover and allow to simmer until tomatoes have broken down.
2. Add the cream right before serving. Only cook for 3 minutes to heat through, then serve over your favorite pasta.
The next recipe is for my Roasted Tomato Basil Tart. I used a mixture of regular tomatoes, cherry and Dutch kumato tomatoes. Please feel free to use whichever variety you like.
(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe. Please do not copy and paste recipe on Pinterest, Google+, or Facebook. Thank you!)
- Roasted tomatoes, any variety or mixture you like
- fresh basil leaves, to taste
- olive oil, to brush over pastry
- freshly grated parmesan, to taste
- 1 pastry dough
- Preheat oven to 200 c / 392 and prepare a tart mold by buttering it and dusting it with a little flour, shake out the extra flour and set aside. Roll out the pastry dough and place in tart mold.Use a fork to pierce small wholes around the raw dough then brush a thin coat of olive oil around the inside of the dough. Sprinkle the grated parmesan cheese around the dough, use as much as you like. Distribute fresh basil leafs around the dough again using as much as you like. Lastly arrange the pre-roasted tomatoes around the inside of the mold. Place the tomatoes in a circular patter and skin facing down. Lastly sprinkle with more basil and grated parmesan cheese.
- Bake in the center of the oven for 25-30 minutes or until the pastry dough has cooked through and is golden brown. Remove from the oven and allow to cool slightly before serving.
- Decorate with freshly grated parmesan and fresh basil just before serving.
The tart makes a great light meal or for a heartier meal serve with a salad.
Below are more tomato recipes and great ways of using up those extra tomatoes, enjoy!
– How To Roast Tomatoes
– Roasted Tomato and Gouda Strudel
– Flaky Roasted Tomato and Parmesan Tart
– Spicy Spaghetti with Sun-Dried Tomatoes
– Sunday Snapshots: Yogurt Pastry Dough
– Nectarine Tomato Basil Salad With A Little Kick
– Potato Bread Bruschetta with Tomatoes and Arugula
– Arroz ala Mexicana
– Soups On! Tomato Cream Soup
– Grilled Cheese -n- Tomato sandwich with herbs
– Mexican Salsa ~ Salsa Fresca ~ Pico de Gallo
ooo yum! both of these recipes look smashing!
Thanks Anna!
So glad you posted the roasted tomato tart – what a perfect use for my tomatoes!
Thank Laura:)
Two wondeful recipes! I love to cook with tomatoes…
Lovely shots!
Cheers,
Rosa
Thanks Rosa! Me too, I can’t live without tomatoes.
It is always fun to see how others use our beloved tomatoes. Great recipes. Thanks!
Thanks Victoria!
I’m so glad you decided to share these beautiful tomato recipes. I think the photos are gorgeous…I would be jumping up and down for these great pictures. Happy Sunday! ~Ramona
Aaw thanks Ramona, you are so sweet:)
That first shot of the tomatoes is so lovely!!! Just loved the recipes. I would love to try the chunky tomato cream sauce recipe :)
Thanks Nandita, and you should give it a try.
Both those dishes look delectable. There’s something about tarts in the summer but they are working well down here in winter too – just with different fillings.
Thanks Suzanne! I agree, and we eat tarts year round.
Looks like it we are playing together with tomatoes today -))) I am thinking now to make the tomato tart, only I have to come up with good crust for my diet-) Nice talking to you.
Yes, that’s funny:) You could try making an olive oil pastry-it is slightly better than butter. Thanks!
I love the simplicity and beauty of this tart. With so few ingredients everyone should make this. Thank you for sharing.
Thanks Vicki! I think many of us forget how a few simple ingredients can really be turned into a scrumptious feast.
Love the look of that tomato-basil tart: would not mind a bite just now! In your beautiful first photo are you just being artistic with a rose on the way to heaven or is that actually a woodrose? Can’t imagine these growing where you are?
Hi Eha,
It is a dried white rose. You have such a great eye for details, I love that:)
Both look delicious Nancy. I love the tomatoes of the summer!
Thanks Tania!
Yum. I’m obsessed with tomatoes and both of these recipes look great. I might try the tart this week (and once again attempt the olive oil dough).
Thanks Holly! Let me know how you like it:)
Oh wow, your roasted tomato tart look amazing. My son and I are tomato fanatic. We can finish this tart by ourselves. Thanks for easy pastry dough recipe~~~!
Thanks Nami!
I have tomatoes everywhere, and these both are lovely ways to use them up :) The tart is just gorgeous!
It’s how I love using up my extra tomatoes before they go bad. Thanks!