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.
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Chunky Tomato Cream Sauce
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.
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.
- 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