All hail the mighty tomato

Tomatoes may be a fruit, but they are a singular fruit—they're a savory fruit, which makes them delicious for cooking! And when you’ve grown them yourself, they’re even better. Here’s a bunch of recipes to indulge in your harvest. Enjoy!

Sassy Fresh Tomato Salsa

• 4 ripe tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (adjust to taste if you want more heat!)
• 1 clove garlic, minced
• 1 small bunch fresh coriander, chopped
• Juice of 1 lime (and a little zest if you like extra zing)
• ½ tsp ground cumin
• Salt and pepper to taste
• Optional: A dash of red wine vinegar for extra depth

1. In a medium bowl, combine diced tomatoes, red onion, jalapeño and minced garlic.
2. Add coriander, lime juice, cumin, salt and pepper.
3. Gently toss everything together, then let sit for 10-15 minutes to allow flavours to mingle.
4. Taste, adjust seasoning if needed, and serve.

Easy and charming

Cut cherry tomatoes in half and do the same with small 'bambini' bocconcini. Lay bocconcini on top of tomatoes, add a dipping dish of olive oil - with balsamic vinegar if desired - then sprinkle with herbs, salt, pepper and basil leaves for delightful mouthfuls that just really make you smile!







 

Tomato Gazpacho

Super refreshing and bursting with your fresh-from-the-garden ripe tomatoes, oh boy — in summer there’s nothing better! You'll serve it over and over.







PREPARATION: 15 minutes | COOKING: 0 minutes | SERVES: 4-6



INGREDIENTS

• 1 kg ripe tomatoes, roughly chopped
• 1 small cucumber, peeled and diced
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 3 Tbsp olive oil
• 2 Tbsp red wine vinegar
• Salt and pepper to taste
• Fresh basil or microgreens for garnish

1. Blend tomatoes, cucumber, red bell pepper, onion and garlic in a food processor until smooth.
2. Slowly add olive oil while blending to emulsify.
3. Add red wine vinegar, salt and pepper, then blend again.
4. Chill in the fridge for at least 2 hours.
5. Serve cold, garnished with basil or microgreens.

Tomato and Feta Salad

Dive into the season with your juicy tomatoes and creamy feta that flirt with fresh herbs in every bite. A drizzle of olive oil and a cheeky splash of vinegar make this salad your next irresistible craving and quick and easy to prepare.







PREPARATION: 10 minutes | COOKING: 0 minutes | SERVES: 4



INGREDIENTS

• 300g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cucumber, diced
• 150g feta cheese, crumbled
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• Salt and pepper to taste
• Handful of fresh basil leaves

1. Combine cherry tomatoes, onion, cucumber and feta in large bowl.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper.
4. Toss gently to mix.
5. Garnish with fresh basil leaves before serving.

Tomato Pizza with Mixed Veggies and Mozzarella

• 1/2 cup of your favourite tomato or pizza sauce
• 1 pre-made pizza crust or homemade pizza dough
• Green beans (lightly blanched) or asparagus tips – about a handful
• Cherry tomatoes, halved – 6-8
• Broccoli florets, small – a handful
• 1/2 cup grated mozzarella or a cheese blend
• 1/2 cup fresh mozzarella, torn
• Drizzle of olive oil for topping
• Salt, pepper and dried oregano
• Fresh basil, few leaves, for garnish

1. Preheat oven and set to 220°C (425°F), ensuring it's hot.
2. Spread tomato sauce evenly over the pizza crust.
3. Distribute blanched green beans (or asparagus tips), cherry tomato halves and broccoli florets over the base.
4. Sprinkle grated mozzarella and add torn pieces of fresh mozzarella.
5. Drizzle a little olive oil, and sprinkle salt, pepper and oregano.
6. Place the pizza in the oven and bake for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
7. Remove from oven, garnish with fresh basil leaves. Slice and serve hot.

Spaghetti alla Puttanesca

Puttanesca', loosely translates to 'in the style of a lady of the night' to describe this pasta's quick, flavourful, zesty charm.







PREPARATION: 10 minutes | COOKING: 15 minutes | SERVES: 4



INGREDIENTS

• 400g spaghetti
• 3 Tbsp olive oil
• 3 garlic cloves, minced
• 4 anchovy fillets (optional), chopped
• 3 large fresh tomatoes, diced
• 1/2 cup Kalamata olives, pitted and halved
• 2 Tbsp capers, drained
• 1/2 tsp red pepper flakes (optional, for a kick)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

1. Boil spaghetti in salted water according to package directions until aldente. Drain and set aside, reserving a little of the pasta water.
2. In a large pan, heat olive oil over medium heat. Add garlic and anchovies, stirring until the garlic is fragrant and the anchovies have dissolved.
3. Stir in diced tomatoes, olives, capers and red pepper flakes. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
4. Add cooked spaghetti to the pan. Toss everything together, adding a splash of reserved pasta water if needed to coat the pasta evenly. Adjust salt and pepper to taste.
5. Garnish with fresh parsley.